Preview

Roasted cauliflower and chickpeas with spices, yogurt sauce, parsley, lime juice, parmesan |

Salted, Cheese, Vegetables and Fruits

A simple vegetarian dish that will delight you and your guests.

Note

You can modify the texture of the sauce by adding cold water (moderately).

Ingredients

Recipe for 4 servings / 12 tapas

Ingredient

1 Large

Cauliflower

1 Can(s)

Chick peas can (540ml)

1.50 Tbsp

Cumin powder

2 Tbsp

Garlic powder

Sauce

500 Ml

Plain greek yogurt 0%

2 Clove(s)

Garlic

8 Sprig(s)

Parsley

1 Berries

Lemon juice

1 Unit(s)

Lemon zests

2 Dash

Olive oil

Finition

0.50 Unit(s)

Red onion

4 Tbsp

Grated parmesan

4 Dash

Olive oil

12 Leaf(ves)

Parsley

1 Unit(s)

Lime zest(s)

Preparation time: 60 min

Preheat your Oven at 400 °F

Set up

Cut the cauliflower into small florets.

Drain the chickpeas, rinse well, drain again and dry in a cloth if necessary.

Remove the leaves from the parsley, reserving some for finishing.

Remove the lime zest, lemon zest and juice.

Peel the red onion and finely chop for finishing.
Cooking cauliflower and chickpeas

Gather cauliflower heads and chickpeas. Add spices, olive oil, salt and pepper.

Mix well, place on a baking sheet lined with parchment paper.

Bake for 15 minutes, stir, then bake again for 10 minutes.
Sauce

Dans un mixeur, rassemblez tous les ingrédients, mixez, assurez-vous d'un bon assaisonnement.

Vous devez obtenir une sauce verdâtre.
Assembly and Finition

Place a base of sauce in the bottom of the plate. Place the roasted cauliflower and chickpeas in the center.

Garnish with a drizzle of olive oil and lime zest.