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Roasted Cauliflower, Tomatoes, and Chickpeas

Serves 2 as a main, 4 as a side


2 cups cauliflower florets

1 cup cherry tomatoes

1 cup cooked chickpeas

2 tbsp olive oil

1 tsp smoked paprika

½ tsp turmeric

½ tsp salt

¼ tsp cayenne pepper

¼ cup chopped parsley

For the sauce:

4 tbsp SoCo tahini

3-4 tbsp water, to thin out

2 tbsp lemon juice

¼ tsp salt



Preheat the oven to 400F. Line a baking sheet with parchment paper.

Whisk together the olive oil, smoked paprika, turmeric, salt and cayenne in a large bowl.

Add the cauliflower, tomatoes, and chickpeas and toss to coat. Pour onto the baking sheet and spread out into one layer.

Bake for 30 minutes, or until tomatoes are caramelized and cauliflower is charred.

To make the sauce, mix all of the ingredients together in a small bowl. Drizzle on top of the roasted vegetables and serve topped with fresh parsley.

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