This vegan delight uses traditional Indian spices with fresh herbs to create a savory and earthy dish. Perfect on its own for a clean, healthy meal or easily serve on the side with your protein of choice. Enjoy!
- 1 head cauliflower, trimmed and cut into ¼ inch slices
- 1 small winter squash, large diced
- 1 can chickpeas, drained
- 2 t curry powder
- 1 t cumin
- ½ t garlic powder
- ½ t onion powder
- ¼ turmeric
- ¼ c parsley or cilantro, finely chopped
- extra virgin olive oil
- salt + pepper
- 1/3 c tahini
- 1 garlic clove, grated or minced
- 2-3 T lemon juice
- hot water to thin
- salt to taste
Method: Preheat oven to 400˚F.
On a sheet pan, toss cauliflower with a little drizzle of olive oil and a pinch of salt & pepper. Place in oven and cook until the edges are browned and tender, 25-35 minutes. Be sure to turn 20 minutes in and check doneness.
On a separate pan, toss squash with a drizzle of olive oil and a good pinch salt & pepper. Place in oven and cook the same was as the cauliflower, tossing once halfway thru, about 25-30 minutes.
Finally, mix the chickpeas with the curry, cumin, garlic, onion and turmeric powder with a small drizzle of olive oil (just until coated) and salt & pepper. Roast for 20-30 minutes. Be sure to give the pan a little shake 10 minutes in.
Once everything is done cooking and cooled, gently toss together with some fresh parsley or cilantro. Taste for flavors and adjust if necessary.
For the tahini sauce – add tahini, garlic & lemon juice to a bowl and slowly stir in hot water until the consistency is pourable. Salt to taste and adjust flavors if necessary.
Finish with some tahini dressing over a bed of greens, like arugula.