Roasted cauliflower, tomato and chickpea bowl


Roasted cauliflower, tomato and chickpea bowl



Ingredients
  •     1 small head of cauliflower (about 4 cups sliced)
  •     1 pint of cherry tomatoes
  •     1 can of garbanzo beans
  •     1 lemon, cut into wedges
  •     2 cloves of garlic, finely diced
  •     2 tablespoons olive oil
  •     ¼ teaspoon red chili flakes
  •     ½ teaspoon salt
  •     ¼ teaspoon freshly ground black pepper
  •     ¼ cup freshly chopped parsley

   Tahini sauce
  •     3 tablespoons tahini
  •     1 clove garlic
  •     2 tablespoons fresh lemon juice
  •     1 teaspoon apple cider vinegar
  •     ¼ cup water




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