I didn't use the ranch that is pictured because I had enough sour cream. I also used some green onions that are not pictured. |
Ingredients:
Place your mixture on a baking sheet
Roast for 20 minutes, stirring halfway. while this is roasting, make your tahini drizzle. Combine tahini, sour cream, minced garlic, lemon juice and soy sauce. Add some salt and pepper. whisk vigorously.
When veggies are finished roasting, combine them, the quinoa, pine nuts and chopped cilantro in a bowl. add a drizzle of olive oil and salt and pepper. Garnish with chopped green onions. Serve with a hearty drizzle of tahini dressing.
Olive oil
Preheat oven to 400 degrees. Combine your chopped cauliflower, onion, chickpeas and whole garlic in a bowl. Drizzle some olive oil and add the seasoning blend or salt and pepper then mix it around.
One whole head of cauliflower, chopped
One onion chopped
One can of chickpeas drained, rinsed and patted dry
4 cloves garlic, kept whole (this is optional, I just love garlic)
spice mix, recipe follows (optional, salt and pepper will work just fine too)
1 cup cooked quinoa
1/4 cup pine nuts, toasted in a skillet
One handful cilantro chopped
2 tbsp. tahini
2 tbsp. sour cream (can sub Greek yogurt)
1 clove garlic minced
juice of three small limes
2 tsp. low sodium soy sauce
green onions for garnish
Spice mix:
2 tsp each:
aleppo pepper, smoked paprika, curry powder, seasoned salt
This is how I chopped my cauliflower:
That's alot of cauliflower! |
this was pre mixing |
Decide that is too crowded and put it on two baking sheets...
Let them have space! |
I ended up adding a little smoked paprika as well. |
I did not serve immediately as I was making this for lunch for the week. I parceled it out to three servings and had it ready to go for each day!
Healthy eating takes a lot of work but it it worth the benefits and results! This recipe was delicious, but may be an acquired taste for some! My coworkers liked it so much they asked for their own portion!
Happy Cooking!
Missy
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