The roasted cauliflower with the crunchy chickpea blends effortlessly with the creamy goddess dressing. It’s one of those dishes you don’t want to share at the table as it’s just too good. This makes a great side dish to share with friends or as an entree if you don’t feel like sharing! I think the addition of some large grained grey sea salt and sesame seeds makes this dish PERFECT! Sometimes I make this without the basil or I add cilantro instead, depends on what I have in my fridge.
1 small cauliflower cut into small floret
1 cup cooked chickpeas (dry well)
1-2 tablespoon virgin olive oil
2 teaspoons za’atar spice
Sea Salt (I love the grey, filled with tons of nutrients) and Pepper
1/2 cup tahini
2 tablespoons fresh lemon juice
2 teaspoons apple cider vinegar
2 tablespoons filtered water, plus extra if necessary
1 to 2 (I like a bit more sweetness) tablespoon pure maple syrup
1/2 cup basil leaves
4 green onion, chopped
1 clove garlic, chopped
S & P
Jar of toasted sesame seeds – optional. I love toasted sesame seeds on almost everything. Also a great way to get some extra calcium!
Preheat oven to 450 F. Line a sheet with parchment paper
Place cauliflower and chickpeas on baking sheet. Drizzle with oil and lemon juice, and season with za’atar spice, salt, and pepper. Toss well.
Bake for 10 minutes and toss. Return to oven for another 10 minutes until the chickpeas are crisp and the cauliflower quite browned.
Prep the green tahini as the cauliflower is roasting. In a blender, combine the tahini, lemon juice, apple cider vinegar, water, maple syrup, basil, green onions, garlic, salt and pepper. Blend on high until it has a smooth, creamy textrue. Add more water if necessary so the dressing is pourable.
Serve the cauliflower and chickpeas hot with the Green Tahini drizzled over the top and some fresh lemon wedges on the side and a sprinkling of sesame seeds.