Levantine Cauliflower and Tahini Bowl

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Break 400 g cauliflower into florets and toss with 0.5 can of chickpeas, 1 tbsp olive oil and 1 tsp cumin.

2. 2

   Roast in the oven at 220°C for 25 minutes until golden brown.

   25:00
3. 3

   Stir 1 tbsp tahini with 3 tbsp water and 1 pinch of salt to make a sauce.

4. 4

   Divide the cauliflower between bowls and serve with the tahini sauce, 40 g pomegranate seeds and 0.25 bunch of parsley.