Sheet Pan Harissa-Spiced Cauliflower with Chickpeas and Tahini Drizzle

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

Roasted cauliflower florets and chickpeas coated in smoky harissa, finished with a creamy tahini lemon sauce for a vibrant vegetarian main or side dish. This Mediterranean-inspired sheet-pan recipe (vegetarian), ready in about 40 minutes, pairs cauliflower florets, canned chickpeas, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 large head (about 5 cups) cauliflower florets
• 1 can (15 oz), drained and rinsed canned chickpeas
• 3 tbsp olive oil
• 2 tbsp harissa paste
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup tahini
• 2 tbsp fresh lemon juice
• 2 tbsp warm water
• 1 clove, minced garlic clove
• 2 tbsp chopped fresh parsley

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. In a large mixing bowl, combine 5 cups cauliflower florets, 1 can (15 oz) drained chickpeas, 3 tbsp olive oil, 2 tbsp harissa paste, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Toss well to coat evenly.
2. Step 2: Spread the cauliflower and chickpea mixture in a single layer on a large rimmed baking sheet. Roast for 25-30 minutes, stirring halfway through, until cauliflower is tender and edges are caramelized.
3. Step 3: While roasting, prepare the tahini drizzle by whisking together 1/4 cup tahini, 2 tbsp fresh lemon juice, 2 tbsp warm water, and 1 minced garlic clove in a small bowl until smooth and pourable. Add more water if needed.
4. Step 4: Transfer roasted cauliflower and chickpeas to a serving platter. Drizzle with tahini sauce and sprinkle 2 tbsp chopped fresh parsley on top before serving.