NUTRITION

SERVINGS

INGREDIENTS

0.5 head cauliflower

4 oz firm tofu

0.5 cup chickpeas

0.5 tbsp olive oil

2 tbsp nutritional yeast

1 tbsp tahini

1 tbsp lemon juice

0.5 tsp garlic powder

0.5 tsp ground cumin

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp hemp hearts

1 tbsp water

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Cut the cauliflower into bite-sized florets and press the tofu to remove excess moisture before cutting it into 1/2-inch cubes.

• 3

  In a large mixing bowl, toss the cauliflower florets, tofu cubes, and chickpeas with olive oil, nutritional yeast, garlic powder, cumin, smoked paprika, sea salt, and black pepper until evenly coated.

• 4

  Spread the mixture in a single layer on the prepared baking sheet and roast for 25-30 minutes, tossing halfway through, until the cauliflower is tender and the tofu is golden.

• 5

  While the vegetables roast, whisk together the tahini, lemon juice, and water in a small bowl until the dressing reaches a smooth, pourable consistency.

• 6

  Transfer the roasted cauliflower and tofu mixture to a serving bowl, drizzle generously with the tahini sauce, and finish with a sprinkle of hemp hearts.