Name: Crunchy Chickpea and Roasted Cauliflower Bowls with Creamy Tahini Dressing
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 large head (approx. 700-800g / 1.5-1.75 lbs) cauliflower, cut into 1-inch florets; 2 tablespoons (30ml) extra-virgin olive oil, divided, plus more for drizzling; 1 teaspoon (5g) Diamond Crystal kosher salt, divided (or 1/2 teaspoon fine sea salt); 1/2 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 1/4 teaspoon garlic powder; 1/4 teaspoon freshly ground black pepper; 1 can (15 oz / 425g) chickpeas, drained, rinsed, and thoroughly patted dry; 1 cup (185g) quinoa, rinsed well; 1 1/2 cups (360ml) cold water; Pinch of Diamond Crystal kosher salt, for quinoa; 1/4 cup (60g) tahini; 3 tablespoons (45ml) fresh lemon juice; 1 small clove garlic, minced (about 1/2 teaspoon); 3-5 tablespoons (45-75ml) cold water, as needed for consistency; 1/4 teaspoon Diamond Crystal kosher salt; Pinch of freshly ground black pepper; 1/4 cup fresh parsley leaves, finely chopped, for garnish; 1/2 teaspoon smoked paprika, for garnish

Magic Sous

Crunchy Chickpea and Roasted Cauliflower Bowls with Creamy Tahini Dressing — Magic Sous