This is another star veggie side dish I created exclusively for Jenni Kayne for their spring shoot with their clean skin care line, Oak Essentials.
I am obsessed with the crispy chickpeas over the creamy labneh and the roasted cauliflower combined with the anti-inflammatory power of turmeric. It is beyond delicious! Especially with the little pop of the pomegranate seeds.
There is nothing I love more than creating recipes and sharing them with you all. And this one is such a show stopper you guys have to make for friends & family when they come over for dinner.
It would be amazing served with lamb koftas or chicken kebabs and a beautiful Mediterranean salad with some hummus and pita.
1 head of organic cauliflower, cut in to florets
1 14oz can organic chickpeas, washed, drained and dried
2 tsp Turmeric powder
2 cloves garlic, crushed
1 tsp cumin
Big drizzle of olive oil
Salt/black pepper
In a bowl, whisk together the olive oil, turmeric, cumin, salt, pepper and olive and then toss in the cauliflower florets and drained chickpeas. Toss to coat.
Bake in a preheated oven at 400 F for 20 minutes, tossing occasionally
Lemon garlic tahini:
1/4 cup tahini
1 tbsp water
Juice of half a lemon
1 clove garlic, crushed
1 tsp honey
1 tbsp olive oil
Sprinkle of maldon sea salt
Scrunch of black pepper
Za’atar labneh:
1 cup labneh
1 tbsp za’atar seasoning
In a bowl, whisk together all the ingredients for the tahini dressing.
Now mix together your za’atar seasoning and labneh and spread around the base of a bowl.
Add the cauliflower and chickpeas over your labneh on a platter, then drizzle over the freshly roasted cauliflower and chickpeas and add over your pomegranate seeds to serve!
Photos by Bliss Katherine
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