Roasted Sweet and Savory Cauliflower, inspired by Lexi

The sweet and salty of olives and dates with the tangy lemony tahini sauce makes this cruciferous veggie dish so awesome!

Ingredients:

• 1 head cauliflower cut into florets

• 1/2 red onion, thinly sliced

• 1/2 bunch lacinato kale, torn into large leaves without the stems

• 1 can garbanzo beans, drained, rinsed and dried

• 1 tsp paprika

• 1/2 tsp cumin

• 1 tsp garlic granules

• 1 tsp sea salt

• 2 T olive oil

Sauce:

• 1/4 cup tahini

• juice of 1 small lemon (1-2 T)

• 4 T filtered water

• 1/2 cup chopped medjool dates

• 1/3 cup pitted olives, sliced in half

• 1/2 cup chopped flat leaf parsley

Here’s How:

1. Preheat oven to 425.

2. Place chick peas on a cookie sheet and pat dry and sprinkle with 1/2 tsp garlic granules and salt. Drizzle with 1 T of the olive oil. roast for 20 minutes.

3. Place cauliflower, onion and greens in a bowl and season with paprika, cumin, garlic, salt and 1 T olive oil.

4. Roast cauliflower mixture for 15 minutes.

5. Add garbanzos after their roasting for another 5 minutes.

6. Whisk together tahini, water and lemon and set aside.

7. Add chopped olives, dates and parsley to roasted veggies in a bowl.

8. Drizzle half of the tahini dressing on bottom of a serving dish, place cauliflower mixture on top, then garbanzos, then drizzle remaining tahini on top.

9. Delicious!