Cauliflower Bowls (Print Version)

# Ingredients:

→ Spice Blend

01 - 1/2 tsp black pepper
02 - 1 tsp kosher salt
03 - 1 tsp ground cumin
04 - 2 tsp paprika
05 - 1 Tbsp curry powder

→ Bowl Base

06 - 1 large head of cauliflower, broken into pieces
07 - 3 Tbsp olive oil, extra-virgin
08 - 2 cups of cooked basmati rice (white)
09 - 1 (15-oz) can of chickpeas, rinsed and dried

→ Green Tahini Blend

10 - 1/4 tsp ground cumin
11 - 1/4 tsp each black pepper and kosher salt
12 - 1/2 cup parsley leaves, fresh
13 - 1/2 cup cilantro leaves, fresh
14 - 1/4 cup tahini
15 - 1/2 tsp garlic, finely minced
16 - 2 Tbsp lemon juice, freshly squeezed

# Instructions:

01 - Set your oven to 425°F to preheat.
02 - Toss the chickpeas in oil with some of the spices, then do the same for the cauliflower. Spread them out on separate pans.
03 - Roast cauliflower for 35-40 minutes and chickpeas for around 30 minutes. Stir both midway to keep them from sticking.
04 - Add all ingredients for the Green Tahini Blend into a blender with 1/3 cup of warm water. Whizz until it’s creamy.
05 - Scoop in the rice first, then pile on the roasted bits, add extras if you like, and drizzle with the sauce.

# Notes:

01 - Perfect for prepping meals ahead of time
02 - Good to eat within 3 days if kept in the fridge
03 - Don’t reheat sauce, just the rest

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