HERB TAHINI CAULIFLOWER AND CHICKPEAS

So this recipe actually comes from a delicious food blog (www.lastingredient.com) but it’s so tasty that it’s completely worth sharing— and making OVER AND OVER! The roasted veggies are delicious, but the star of this lies in the herb tahini— which we could literally DRINK — but we won’t. But it’s so yummy you’ll be drizzling it on salads, any roasted veggies, or basically anything you can get your hands on. This recipe can be served as a side, put on a flatbread as a vegetarian pizza situation, or over a bowl of quinoa for a great veggie meal any night of the week. Happy, healthy eating!

1 head cauliflower, leaves removed, bottom stem trimmed
2 TBS olive oil
1 tsp cumin
1/2 tsp smoked paprika
1/4 tsp onion powder
1/4 tsp garlic powder
1 tsp kosher salt
1/4 tsp black pepper
1.5 cups prepared chickpeas, soaked and cooked under tender
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1 garlic clove
1/3 cup tahini
1 cup fresh cilantro leaves (can also include parsley, dill, basil or a combo of all of them!)
1 scallion, thinly sliced
1 lemon, juiced
1/4 tsp kosher salt
3-4 TBS of water

1. Preheat the oven to 425 degrees F. Cut the cauliflower lengthwise into 3/4-inch slices. In a large bowl, whisk together the olive oil, cumin, smoked paprika, onion powder, garlic powder, salt and pepper. Toss the cauliflower and chickpeas into the mixture.

2. Arrange the cauliflower in a single layer on a sheet pan. Put the chickpeas in the spaces in between the cauliflower. Roast for 25-30 minutes, flipping halfway through cooking, until the cauliflower is browned at the edges and the chickpeas are crispy.

3. For the herby tahini, mince the garlic clove, tahini, herbs you’re using, scallions, lemon juice, salt and water in a food processor or blend and process until combined and smooth.

4. Drizzle the roasted cauliflower and chickpeas with herb tahini. Sprinkle with chopped fresh parsley and/or cilantro. We like to serve over quinoa, or as a flatbread topping!