Roasted Cauliflower & Chickpea Whole Wheat Spaghetti Bowl

There are some days when you want to get creative in the kitchen. Forget your normal spaghetti and go with a change this year! Try this Roasted Cauliflower & Chickpea Whole Wheat Spaghetti Bowl that is perfect for the veggie lovers and a great meal to try on Meatless Mondays!

Roasted Cauliflower & Chickpea Whole Wheat Spaghetti Bowl

This one-bowl meal is an ideal option for healthy meals on the go: It comes together quickly and can be made ahead. It gets wonderful texture from the chickpeas and cauliflower, nuttiness from the whole-wheat pasta, and rich umami flavor from the miso and tahini. You’ll find the miso paste in the refrigerated produce section and tahini in the international aisle.

Roasted Cauliflower & Chickpea Whole Wheat Spaghetti Bowl

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people
Calories 411 kcal


  • 1 small head cauliflower broken into 1-inch florets
  • about 31/2 cups
  • 1 15-ounce can unsalted chickpeas (garbanzo beans), rinsed
  • and drained
  • 2 tablespoons olive oil
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt
  • 1/4 cup water
  • 3 tablespoons white miso paste
  • 2 tablespoons tahini
  • 1 tablespoon fresh lemon juice
  • 1 garlic clove
  • 6 ounces uncooked whole-wheat spaghetti
  • ½ cup firmly packed parsley leaves
  • 1 red chile pepper thinly sliced


  1. Preheat the oven to 425°F. Combine the cauliflower, chickpeas, oil, black pepper, and salt in a large bowl. Spread the mixture in a single layer on a baking sheet; bake at 425°F for 20 minutes or until the cauliflower is tender and lightly browned.
  2. Place ¼ cup water, miso, tahini, lemon juice, and garlic in a mini food processor; process until smooth.
  3. Prepare the pasta according to the package directions, omitting the fat and salt. Drain. Divide the noodles evenly among 4 bowls. Top evenly with the cauliflower mixture. Drizzle evenly with the miso dressing; top evenly with the parsley and sliced chile.

This recipe is from the Everyday Vegetarian, a cookbook by the Editors of Cooking Light that will help vegetarians and meat-eaters alike transform fruits, vegetables, and whole grains into nutritious, hearty meals.

About Stefani Tolson

The author of This Mom Can Cook and the owner of many other websites & blogs for moms. Stefani Tolson is a multi-tasking mom of 4 from the Sacramento area, PR friendly, a freelance writer, web designer, cook & more!