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Serves
2-3
Author Notes
Inspired by my favorite Middle Eastern dishes, this Vegan bowl is easy to prepare and you probably have most of the ingredients in your pantry! —Tina Jeffers
Ingredients
- For the bowl
1
small head of cauliflower
1 pint
cherry tomatoes
1-15 ounces
can of garbanzo beans, drained and rinsed
1
lemon, cut into wedges
2
cloves of garlic, finely diced
2 tablespoons
extra-virgin olive oil
1/4 teaspoon
red chili flakes
1/2 teaspoon
cumin
1/2 teaspoon
kosher salt
1/4 teaspoon
freshly ground black pepper
1/4 cup
fresh Italian parsley
2 cups
cooked couscous
- For the tahini sauce
3 tablespoons
tahini
1
clove garlic
2 tablespoons
fresh lemon juice
1 teaspoon
apple cider vinegar
1/2 teaspoon
salt
1/4 cup
water
Directions
- For the bowl
- Heat the oven to 450 degrees.
- Drain and rinse the garbanzo beans and place in a large bowl. Cut the cauliflower in half, remove the tough inner stem and break into florets. Thinly slice the florets and add to the bowl along with the tomatoes and lemon wedges. Add the olive oil, garlic, chili flakes, cumin, salt and pepper to the bowl and toss to make sure everything is coated in the oil. If you cauliflower is really large you may need to use an additional tablespoon of oil.
- Line a baking sheet with parchment paper and spread the vegetables over the top. Cook for 25 to 30 minutes stirring occasionally. The tomatoes should start to release their juices and the cauliflower starts to turn golden brown.
- For the tahini sauce
- Combine The Tahini, Garlic, Lemon Juice, Vinegar, And Water In A Blender And Puree Until Smooth. Taste And Add Salt And Pepper To Taste, You May Also Want To Add Additional Water If Necessary If It’s Too Thick.
- To serve divide the couscous between two plates and top with the cauliflower mixture. Drizzle the tahini sauce over the top of the bowl and finish with a sprinkle of parsley
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