Ingredients:

  • 1 lb cauliflower florets, bite-sized
  • 3 medium carrots, sliced into coins
  • 1 head broccoli, cut into florets
  • 1 medium red onion, wedged
  • 1 can (15 oz) chickpeas, drained and patted dry
  • 3 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1/2 cup creamy tahini
  • 3 tbsp maple syrup
  • 2 tbsp Dijon mustard
  • 3 tbsp fresh lemon juice
  • 4 tbsp warm water
  • 1/4 tsp salt

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, toss the cauliflower, carrots, broccoli, red onion, and chickpeas with olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated.
  3. Spread the seasoned vegetables and chickpeas across a parchment-lined baking sheet, ensuring they are not overcrowded.
  4. Roast for 25–30 minutes, tossing halfway through, until the edges are charred and the chickpeas are slightly crisp.
  5. While the vegetables roast, whisk together tahini, maple syrup, Dijon mustard, and lemon juice in a bowl.
  6. Gradually whisk in warm water one tablespoon at a time until the dressing reaches a velvety, smooth consistency.