6cupscauliflower, cut into bite-sized florets(600 g)
1canchickpeas, rinsed and drained(15 oz / 425 g)
Tandoori Marinade:
3tablespoonstahini
3tablespoonswater
2tablespoonslime juice
1teaspoongarlic powder
½teaspooncumin powder
½teaspooncoriander powder
½teaspoonsmoked paprika
½teaspoonchili powder
½teaspoonsalt
¼teaspoononion powder
¼teaspoonturmeric powder
¼teaspoonginger powder
¼teaspooncayenne powderleave out if you don’t like spicy
¼teaspoonblack pepperabout 10 turns
Instructions
Preheat the oven to 425 °F (220 °C).
Line a large baking sheet (or two smaller baking sheets) with parchment paper or a silicone baking mat.
In a large bowl, whisk together all of the marinade ingredients. Add the cauliflower and half the can of (rinsed and drained) chickpeas to the bowl. Put the other half of the chickpeas in a container, cover with water and store in the refrigerator for another time.
Stir the cauliflower and chickpeas until they are completely coated in the marinade. Transfer the mixture to your prepared baking sheet (or sheets) and spread out in a single layer.
Bake for 25 minutes, then remove from the oven and stir. Bake for an additional 20-25 minutes, until the cauliflower and chickpeas are nice and tender.
Serve with brown rice and some steamed leafy greens.