NUTRITION

SERVINGS

INGREDIENTS

600g Cauliflower

0.5 cup Chickpeas (drained)

50g Firm Tofu

15g Hemp Seeds

1 Tbsp Tahini

1 tsp Olive Oil

1 Tbsp Lemon Juice

1 Garlic Clove, minced

2 Tbsp Fresh Parsley, chopped

1/4 tsp Smoked Paprika

Salt and Pepper to taste

PREPARATION

• 1

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

• 2

  Cut the cauliflower into thick slices or 'steaks'. Arrange them onto the baking sheet.

• 3

  In a small bowl, mix the olive oil, smoked paprika, salt, and pepper. Drizzle this mixture over the cauliflower steaks.

• 4

  Roast the cauliflower in the oven for about 25-30 minutes until tender and lightly browned on the edges.

• 5

  While the cauliflower roasts, prepare the chickpeas and tofu: lightly season them with salt, pepper, and a dash of smoked paprika. You can toss them with a tiny splash of olive oil if desired.

• 6

  In a pan, over medium heat, sauté the chickpeas and tofu for about 5-7 minutes until they become slightly crispy. Set aside.

• 7

  For the creamy tahini drizzle, whisk together the tahini, lemon juice, minced garlic, and a tablespoon of water until smooth. Adjust thickness with additional water if needed.

• 8

  Once the cauliflower is roasted, plate the steaks and top with the sautéed chickpeas and tofu.

• 9

  Drizzle the tahini sauce over the dish and sprinkle with hemp seeds and fresh parsley.

• 10

  Serve warm and enjoy your nutrient-packed, flavorful meal.