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Cooking 101
Roasting cauliflower and chickpeas on a sheet tray is a go-to move for us. Add golden tahini and finish with crunchy veg and you’ve got yourself a dreamy side dish that’s super unique and colorful.
Chef Tip: Give the chickpeas and cauli lots of space on the tray so the edges can crisp up as they roast.
One can of chickpeas, drained, rinsed, dried
1 head of cauliflower, cut into florets
Olive oil
½ cucumber, sliced into half moons
Dill, parsley, any fresh herb of your choice
About ¼ cup of toasted sesame seeds
Preheat oven to 400
On a lined baking sheet, toss chickpeas and cauliflower with a glug of oil and roast for 20-25 minutes, til cooked through and crisping
Squeeze about ¼ pouch of Tahini sauce onto the vegetables and coat with a spatula
In each bowl, spoon the veggies, then add the cucumbers, herbs and sesame seeds
A creamy sesame sauce with hints of sweet roasted garlic, earthy turmeric, and sumac (a ruby-hued, wild growing berry from the Middle East). Drizzle it on…
This recipe is also great with our Herby Chimichurri sauce.
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