This recipe takes approx. 40 min to make. In terms of its flavor, it starts off soft and smooth but has a nice spicy kick at the end. It’s very exciting and delicious! Make sure you save this recipe for later.
🕘 40 minutes
Ingredients:
½ cauliflower (florets and stems chopped into 2 cm pieces)
2 Tbsp avocado oil (I used @avohaven )
½ tsp chili powder
½ tsp salt
¼ tsp onion powder
¼ tsp garlic powder
1 cup of chickpeas
¼ cup of tahini (I used @ceresorganics )
1 garlic clove
2 Tbsp of lime juice (I used @justfreshconz )
½ tsp salt
½ tsp cumin
½ cup of cold water
Garnish:
1 Tbsp extra virgin olive oil
1/3 cup of roasted cauliflower florets
1 ½ Tbsp of hemp hearts (I used @hemp.nz )
1/2 Tbsp of chopped coriander
Instructions:
Preheat the oven to 200’C. Prepare the ingredients. Remove the leaves from the cauliflower, chop it into 2cm pieces, and place it onto a baking tray.
To make the sauce, in a medium bowl, whisk avocado oil, chili powder, salt, onion, and garlic powders.
Pour the sauce over the cauliflower and mix until evenly coated.
Place the tray in the oven and roast for 24 minutes, stir halfway through the roasting process.
Remove from the oven and let cool for a few minutes. Save 1/3 of the cauliflower florets for garnish.
In a food processor, place the cauliflower, chickpeas, garlic clove, tahini paste, lime juice, cumin, and salt. Blend until smooth. Add more cold water if needed.
Transfer into a bowl. Pour extra virgin olive oil on top, place cauliflower florets, sprinkle hemp hearts, and chopped coriander.
Serve with pita bread or crackers and fresh vegetables.
Enjoy! 💚
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