Cauliflower and Tahini Drizzle adds an earthy depth of flavor to the veggies. However, this recipe saves your time by keeping them raw and just toss right into the chickpea quinoa.
Have This!
- Two tablespoons tahini Two cups chopped cauliflower florets
- Two-third cup chopped onion
- One can organic chickpeas
- Two tablespoons olive oil
- Half cups cooked quinoa
- One-fourth cup chopped fresh flat-leaf parsley
- Half teaspoon kosher salt
- One-fourth teaspoon freshly ground black pepper
- One-fourth cup pine nuts
- Two tablespoons yogurt
- One tablespoon fresh lemon juice
- Two teaspoons soy sauce
- One garlic clove
Do This!
- Preheat oven to 400°.
- Combine first three ingredients in a jelly-roll pan.
- Drizzle with One tablespoon oil.
- Bake at 400° for 20 minutes.
- Place remaining one tablespoon oil, cauliflower mixture, quinoa, and next four in a large bowl.
- Combine tahini and remaining ingredients in a small bowl.
- Stir with a whisk.
- Drizzle tahini mixture over cauliflower mixture.