NUTRITION

SERVINGS

INGREDIENTS

1 medium head Cauliflower (~600g)

1 cup Chickpeas (~200g, drained)

1 tsp Turmeric Powder

1 tbsp Olive Oil

1 tbsp Tahini

1 tbsp Lemon Juice

1 Garlic Clove

1 tsp Smoked Paprika

Salt & Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

• 2

  Slice the cauliflower into 3/4-inch thick steaks, reserving any loose florets for extra roasting.

• 3

  In a bowl, toss the cauliflower steaks and reserved florets with olive oil, turmeric powder, smoked paprika, salt, and pepper until evenly coated.

• 4

  Spread the cauliflower in a single layer on the baking sheet and roast for 25-30 minutes, flipping halfway through until golden and crisp on the edges.

• 5

  While the cauliflower roasts, drain and pat dry the chickpeas. In a separate bowl, toss them with a pinch of salt, pepper, and a few drops of olive oil.

• 6

  Place the chickpeas on another baking sheet and roast in the oven for about 20 minutes, or until they become crispy.

• 7

  For the tahini drizzle, combine tahini, lemon juice, minced garlic, a pinch of salt, and a splash of water in a small bowl, whisking until smooth and creamy.

• 8

  Once the cauliflower steaks and chickpeas are done roasting, plate the steaks and top with the crispy chickpeas.

• 9

  Drizzle the tahini sauce generously over the cauliflower and chickpeas, and serve warm.