Turmeric Roasted Cauliflower with Crispy Chickpeas, Lemon Tahini dressing over Za’atar Labneh with Pomegranate seeds

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