Roasted Cauliflower & Chickpeas with Herbs, Lemon & Creamy Yogurt Sauce
This vibrant Mediterranean bowl features golden roasted cauliflower and crispy chickpeas tossed with fresh herbs and lemon, then served over a smooth garlic-lemon yogurt sauce. It’s light yet hearty — ideal as a main dish or side. Each bite is creamy, herby, and bright with citrus.
⏱️ Time
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients
For the Roasted Cauliflower & Chickpeas
1 medium head cauliflower, cut into florets
1 can (400 g) chickpeas, drained & rinsed
2 tbsp olive oil
1 tsp garlic powder
½ tsp cumin
½ tsp paprika
½ tsp dried oregano or thyme
Salt & black pepper, to taste
Zest of ½ lemon
For the Creamy Yogurt Sauce
¾ cup Greek yogurt (plain, unsweetened)
1 tbsp olive oil
1 tbsp lemon juice
1 small garlic clove, grated or crushed
Salt to taste
1–2 tbsp cold water (to thin, if needed)
For Garnish
Fresh parsley or dill, chopped
Extra lemon zest or a squeeze of juice
Drizzle of olive oil
Optional: toasted almonds, sesame seeds, or dukkah for crunch
Instructions
1. Roast the Vegetables
1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Toss cauliflower florets and chickpeas with olive oil, garlic powder, cumin, paprika, oregano, salt, and pepper.
3. Spread in a single layer on the baking sheet.
4. Roast for 25–30 minutes, shaking halfway through, until golden and crispy at the edges.
5. Finish with a sprinkle of lemon zest.
2. Make the Yogurt Sauce
1. In a bowl, whisk together yogurt, lemon juice, olive oil, garlic, and salt.
2. Add water, 1 tablespoon at a time, until smooth and creamy (like a thick dressing).
3. Chill until ready to serve.
3. Assemble
1. Spread the creamy yogurt sauce on a serving plate or shallow bowl.
2. Top with the roasted cauliflower and chickpeas.
3. Garnish with herbs, olive oil drizzle, and extra lemon juice or zest.
Notes & Tips
For extra flavor, add a pinch of chili flakes or sumac on top before serving.
Make it a full meal by serving over cooked rice, couscous, or quinoa.
You can roast a few carrots or zucchini along with the cauliflower for more color and nutrition.
The yogurt sauce also pairs beautifully with grilled chicken, fish, or pita bread.
❓ Frequently asked questions FAQs
Q: Can I make this vegan?
Yes — use coconut yogurt or a plant-based yogurt alternative instead of Greek yogurt.
Q: Can I meal prep this?
Absolutely. The roasted veggies can be refrigerated for up to 4 days. Reheat before serving and drizzle with yogurt sauce fresh.
Q: Can I air-fry instead of roasting?
Yes — air fry the cauliflower and chickpeas at 400°F (200°C) for 12–15 minutes until golden and crispy.
Nutritional Information
Calories: 380 kcal
Protein: 14 g
Carbohydrates: 38 g
Fat: 18 g
Fiber: 8 g