![]() This meal comes together in under one hour, making it 100% weeknight friendly. Rice: I like using a long-grain white rice, such as Basmati or Jasmine, for serving.įor a full list of ingredients and quantities, see the recipe card below.The chickpeas get super crispy when tossed with olive oil and roasted. Chickpeas: For a one-two punch of plant protein and fiber.Garlic: Since the garlic goes into the sauce raw, it definitely packs a punch.Lemon: For a touch of brightness and acidity.Tahini:This creamy sesame seed paste adds rich, creamy character to the sauce.If you're not a cilantro fan, you can use fresh dill instead. Herbs: You need fresh parsley and cilantro for the sauce.Feel free to also add a pinch of cayenne if you want to make it spicy. Spices: A mix of curry powder, paprika, and cumin create the bold spice mixture.Not only does roasting create perfectly caramelized florets, it also brings out cauliflower’s natural nutty flavor. For cauliflower that’s buttery and tender on the inside with quintessential crisp, roasting is the way to go. Cauliflower: You need one medium-large head of cauliflower, which should amount to 8 cups of florets.Prepare a double batch of the Green Tahini Sauce and use it on salads, Parmesan Roasted Cauliflower, or grain bowls all week long.Īnd if you love loaded cauliflower bowls, try my Turmeric Roasted Cauliflower Bowls next! The Ingredients Plus, they offer plenty of fiber, plant protein, and healthy fats to keep you satiated. They're brimming with so much flavor and spice, just like my Roasted Veggie Glow Bowls. I love these bowls for meal prep lunches or better-than-takeout weeknight dinner. Serve over basmati rice with a drizzle of Green Tahini Sauce for a hearty and healthy meal. ![]() These fully-loaded Cauliflower Shawarma Bowls feature roasted cauliflower and crispy chickpeas in a homemade shawarma spice mix. Why You'll Love this Cauliflower Shawarma
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