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1a2d61d9 e119 4e50 99aa 5a1162ce5ae8  2016 03 24 09 56 32
Nancy Partington
Nancy Partington

Preheat oven to 400F. In a large bowl combine 1 small cauliflower cut into florets, 2-1/2 cups cooked chickpeas (or canned, drained and rinsed), 1 small onion sliced, 1 sliced jalapeño, a few unpeeled garlic cloves. Add a glug of olive oil, pinch each of cumin seeds, fennel seeds, ground coriander, turmeric, kosher salt, black pepper. Transfer to baking sheet and roast until crispy and browned, about 25 min, stirring halfway through. Make a sauce by whisking together a few spoonfuls each of Greek yogurt and tahini with juice of 1-2 lemon and pinch of salt. Serve veggies over grain of your choice drizzled with tahini sauce. #notrecipe #notrecipes

Marija
Marija
Hi Nancy, I've made this dish at least a dozen times now and it has become one of our favourite meals. Thanks so much!
Sandra Z
Sandra Z
#meatlessmonday
Sim,Blaustein
Sim,Blaustein
Yaaaaas
Elaine @ foodbod
Elaine @ foodbod
Looks great!
Kim Nickens
Kim Nickens
I just made this and it was delish! Didn't have chickpeas in hand though. Maybe next time.
Nancy Partington
Nancy Partington
Hey Kim, that's awesome! Glad you liked it. This has become a favorite around here! ❤️