NUTRITION

SERVINGS

INGREDIENTS

1 medium Cauliflower head (approx 300g)

0.75 cup roasted Chickpeas (approx 123g)

2 tbsp Tahini

0.5 cup Shelled Edamame

1 tsp Hemp Seeds

2 tbsp chopped Fresh Herbs (parsley, cilantro)

1 tbsp Lemon Juice

1 tsp Olive Oil

1 clove Garlic

1 tsp Smoked Paprika

Salt and Pepper, to taste

PREPARATION

• 1

  Preheat your oven to 425°F. Line a baking sheet with parchment paper.

• 2

  Slice the cauliflower into thick steaks (about 1-inch thick) by removing the outer leaves and cutting the head into 2-3 sections.

• 3

  Brush the cauliflower steaks lightly with olive oil and season with salt, pepper, and smoked paprika.

• 4

  Roast the cauliflower in the preheated oven for 25-30 minutes until tender and crispy on the edges, flipping halfway through.

• 5

  While the cauliflower roasts, prepare the herb-lemon tahini sauce: In a small bowl, combine tahini, lemon juice, chopped fresh herbs, minced garlic, a pinch of salt and pepper, and a splash of water if needed to thin the sauce to a drizzling consistency.

• 6

  For the roasted chickpeas, if not pre-roasted, toss drained chickpeas with a little olive oil, salt, and paprika, and roast them in the oven (on a separate tray or during the last 10-12 minutes of cauliflower roasting) until crispy.

• 7

  Steam or microwave the shelled edamame until heated through.

• 8

  To plate, drizzle the herb-lemon tahini sauce over the roasted cauliflower steaks, then top with roasted chickpeas, steamed edamame, and a light sprinkle of hemp seeds for extra texture and protein.

• 9

  Serve warm and enjoy your crispy, flavor-packed dish.