Author: Carolyn Severin, Hamama Success Team Member Prep Time: 15 minutes Cook Time: 35 minutes Makes: 4-6 servings This is a hearty and healthy meal with fragrant basmati rice, herby roasted cauliflower and chickpeas and refreshing cucumber slices. It’s topped with the perfect green tahini sauce to tie it all together. Delicious! Ingredients: 1 head cauliflower, chopped into florets 1 (15 oz can) chickpeas, rinsed and drained 1 tbsp curry powder 1 tsp ground cumin 2 tsp paprika 1 tsp salt ½ black pepper 3 tbsp extra virgin olive oil 2 cups basmati rice Green Tahini Sauce: ½ cup parsley leaves ½ cup cilantro leaves ¼ tsp ground cumin 2 tbsp lemon juice ½ tsp garlic, minced ¼ cup tahini ¼ tsp salt and pepper Garnish: English cucumber, sliced Cauliflower microgreens Green tahini sauce Salt and pepper to taste Instructions: Cook the basmati rice according to package instructions. Set aside when done. Preheat the oven to 425°F. Add the curry powder, paprika, cumin, salt, and pepper in a small bowl and mix to combine. Line 2 baking sheets with parchment paper. Add the cauliflower florets to one baking sheet and the chickpeas to the other. Add 1 tbsp of oil and 1 tsp of spice mix to the chickpeas. Add the remaining oil and spice mix to the cauliflower and coat well. Spread the chickpeas and cauliflower evenly on the baking sheets. Place both baking sheets in the oven and roast for 30 minutes. After 15 minutes, toss/stir the chickpeas and cauliflower and place back in the oven. Remove the chickpeas from the oven after 15 more minutes and let the cauliflower cook for another 10 minutes until browned and slightly charred. Prepare the green tahini sauce: Add all ingredients to the food processor and blend until smooth. To assemble, add the basmati rice to a plate, then top with chickpeas, cauliflower and green tahini sauce. Garnish with fresh cucumber slices, cauliflower microgreens and salt and pepper to taste.
