This recipe was inspired by a dish we found in Bon Appetit Mag by Andy Baraghani! It’s such a great Meat Free Monday night meal or healthy lunch any day of the week!

INGREDIENTS 
1 garlic clove, finely grated
1 tsp paprika
1 tsp cumin
4 tbsp olive oil, plus more for drizzling
1 medium head of cauliflower (about ¾ lb), broken into large florets
15 oz can chickpeas, rinsed and well dried with paper towel
Salt and freshly ground pepper
1 c Greek yogurt (leave out if you would prefer this dish to be vegan)
3 tbs Seed + Mill Organic Tahini* (any of our flavors would be delicious here!) 
1 lemon, zest and juice
1 medium fennel bulb, thinly sliced (we use a mandoline)
1 jalapeño chili, thinly sliced
1 c chopped cilantro (parsley or mint work well too)
1 tbsp toasted sesame seeds

STEPS
1. Pre-heat oven to 400F.
2. Place dried chickpeas, cauliflower, spices, salt, pepper and 3 tbs olive oil in a bowl and toss until well coated. Spread mixture over a parchment lined sheet pan and roast for 30 mins or until crispy (check at 20 mins to make sure the cauliflower isn’t burning).
3. Meanwhile, combine sliced fennel, chili, chopped herbs, lemon zest, pinch of salt, pepper, juice of ½ lemon, 1 tbs olive oil in a bowl. Set aside.
4. In a separate bowl, whisk Greek yogurt, tahini, juice of ½ lemon, salt and pepper to taste. The yogurt sauce will thicken up. If it’s too thick, you can add 1-2 tbs water. If it’s too thin, add 1 tbs more tahini. If you are leaving out yogurt, use the extra tahini listed in the ingredients above.
5. Place warm roasted chickpeas & cauliflower mix in a bowl, top with the fennel salad, sprinkle the sesame seeds and serve with a generous dollop of yogurt tahini sauce on the side!  

*If leaving out the yogurt, increase tahini to 4 tbsp plus 4 tbsp water

Serves 2.