Spiced Cauliflower, Chickpeas And Tzatziki Bowl
Serves 2
INGREDIENTS:
1 head of cauliflower, cut into small florets
200g chickpeas, cooked
2 tsp ground cumin
3 tsp ground paprika
1 tsp ground coriander
2 tsp garlic powder
1 tsp chilli flakes
Olive oil
Sea salt and freshly ground black pepper
Toasted sesame seeds, to serve
1 tbsp flat leaf parsley, finely chopped, to serve
For the salsa
1 small red onion, finely diced
1 bunch of parsley, finely chopped (roughly 2-3 cups chopped)
1 cucumber, finely diced
1 medium tomato, finely diced
Juice from 1 lemon
2 tsp olive oil
Pinch of sea salt
For the Tzatziki
200ml natural yogurt
½ cucumber, grated
Juice from 1 lemon
1 garlic clove, crushed
1 tbsp fresh dill, chopped
Olive oil
Sea salt and freshly ground black pepper
METHOD:
Preheat oven to 200°C (fan).
Place the cauliflower and chickpeas on a roasting tray. Add the olive oil and spies and toss to coat. Place in the oven and bake for 35 minutes.
Place all the tzatziki ingredients in a bowl and mix together. Put in a fridge until you are ready to use.
For the salsa, again place all the ingredients in a bowl, toss to combine.
Once you are ready to east, spoon the tzatziki on the base of a plate, top with the salsa, and roasted cauliflower and chickpeas.
Sprinkle toasted sesame seeds and chopped parsley to finish.
