Roasted Cauliflower and Garbanzos

Inspired by Lexi Asher!

This dish combines a touch of sweet and salty and crunchy and is fun to prepare and eat. It is a wonderful recipe for a potluck gathering.

Ingredients:

• 1 small head of cauliflower, cut into florets

• 1/2 red onion, sliced thinly

• 1 can garbanzo beans, rinsed and patted dry

• 2 T extra virgin olive oil

• 2 cups lacinato kale, torn into approximatly 3/3” pieces (optional)

• 1/2 tsp cumin

• 1 tsp paprika

• 1 tsp garlic granules

• 1/2 tsp sea salt

• 1/3 cup pitted olives of your choice, cut in half lengthwise (castelvetrano olives are wonderful)

• 1/2 cup chopped medjool dates

• 1/4 chopped parsley

Sauce:

1/3 cup tahini (sesame butter)

juice of 1 lemon (2 T)

1/4/ tsp sea salt

3-4 T water

Here’s How:

1. Preheat oven to 425.

2. In a large bowl, place cauliflower, red onion, dry seasonings and 1 1/2 T olive oil and mix till well coated.

3. After patting dry the garbanzos, drizzle 1/2 T olive oil and a sprinkle of garlic granules and roast on a cookie sheet for 15-20 minutes. Set aside.

4. Place cauliflower mixture on cookie sheet and roast 15 minutes.

5. Add kale and continue roasting for 5 more minutes or until kale is crispy.

6. Toss remaining olives, dates and parsley over the veggies and serve with a layer of tahini under the veggies, then sprinkle with crispy garbanzos and some sauce on top as well.

7. Delicious!