Ce plat de chou-fleur rôti est riche en protéines végétales, en fibres et en vitamines.
Roasted cauliflower with chickpeas
Rated 5.0 stars by 1 users
Category
Lunch
Servings
2
Prep Time
10 minutes
Cook Time
30 minutes
This roasted cauliflower dish is rich in plant based protein, fibre and vitamins.
Agi
Ingredients
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1 small cauliflower
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1 can of chickpeas (drained)
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ground Garam Masala 1 tsp
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dried nutmeg ½ tsp
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extra virgin olive oil 3-4 tbsp
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salt for taste
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1 lemon (juiced)
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agave 1 tsp
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sesame seeds
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pomegranate ½ cup
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fresh parsley chopped
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soy sauce 2 tbsp
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tahini 1 tbsp
Directions
Heat up the oven 180C.
Pull apart the cauliflower florets and place in a medium size bowl.
Add the olive oil, spices, salt, pepper, agave, soy sauce, tahini, lemon juice. Rub the cauliflower florets with this marinade.
Place the marinated cauliflower on a baking tray with parchment paper. Roast for 20 min.
Place it on the plate when ready, add drained chickpeas, chopped parsley, pomegranate, olive oil, salt and pepper for taste and mix.
Top with some sesame seeds.
