NUTRITION

SERVINGS

INGREDIENTS

400g Cauliflower

0.75 cup roasted Chickpeas (~125g)

0.5 cup Nonfat Greek Yogurt

1 Tbsp Tahini

0.5 tsp Turmeric

0.25 tsp Cumin

1 Tbsp Lemon Juice

Salt & Black Pepper to taste

Olive Oil Cooking Spray

PREPARATION

• 1

  Preheat your oven to 425°F.

• 2

  Remove the leaves from the cauliflower and trim the stem, then cut the head into 1-inch thick 'steaks' (you should get about 2 good steaks; save any loose florets for another use).

• 3

  Lightly spray both sides of the cauliflower steaks with olive oil cooking spray. Sprinkle evenly with turmeric, cumin, salt, and pepper.

• 4

  Place the cauliflower steaks on a parchment-lined baking sheet and roast in the oven for 25-30 minutes, flipping halfway through until they are tender and golden around the edges.

• 5

  While the cauliflower roasts, prepare the roasted chickpeas (if not pre-roasted). Toss canned chickpeas (drained and rinsed) with a little salt, pepper, and a touch of turmeric, then roast them on a separate sheet at 425°F for 15-20 minutes until crispy.

• 6

  For the drizzle, combine nonfat Greek yogurt, tahini, and lemon juice in a small bowl. Whisk until smooth; adjust seasoning with salt and pepper to taste.

• 7

  Once the cauliflower steaks are done, plate them and drizzle generously with the tahini-yogurt sauce. Sprinkle the crispy roasted chickpeas on top for added crunch.

• 8

  Serve warm and enjoy the delicious layers of flavor and texture in this vibrant, protein-conscious dish.