Spiced and roasted cauliflower is great with tahini dressing
Ingredients
SERVINGS: 4 Serving(s)
- 2 large heads cauliflower
- 2 (14.5-ounce) cans chickpeas
- 4 tablespoons avocado oil
- 2 tablespoons turmeric
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon cumin
- Optional: rice, greens, tahini dressing
Instructions
Preheat oven to 400°. Rinse and dry the chickpeas and chop the heads of cauliflower into florets.
Combine spices in a small bowl. Toss the cauliflower and chickpeas in the avocado oil and spices until everything is evenly coated.
Spread the chickpeas and cauliflower in a single layer on a baking sheet. Roast for about an hour, or until the cauliflower is tender and a bit charred and the chickpeas have begun to get dry and crunchy.
Serve alone or over a bed of rice and/ or greens with the tahini dressing from the falafel recipe.
