Lemon Pepper Cauli Bites

Sima Kazarnovsky Sima Kazarnovsky
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Peppery and bright, these florets are super delicious and poppable. With a bed of creamy techinah to
lap up all the extra sauce, all this needs is a slice of crusty bread and some friends for sharing.

1h 20m 5
Easy Vegetarian Pescatarian Gluten Free No Refined Sugar Parve

Contains: Sesame

Directions

Roast the Vegetables

  1. Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).

  2. In a bowl, mix olive oil with garlic, cornstarch, zest, and spices until

    combined. Add the cauliflower and chickpeas and mix until everything is coated.

  3. Pour the mixture onto a baking sheet in a single layer. Bake for 30–40 minutes, shaking the pan halfway through to ensure that everything gets an even char.

Prepare the Lemon Pepper Sauce

  1. Combine all ingredients in a saucepan.

  2. Bring to a boil, then allow to simmer for five minutes, or until the sauce thickens and leaves an empty trail if you drag a spoon across the pan. Pour half the sauce on the cauliflower.

  3. Return the pan to the oven on broil for seven minutes.

Prepare the Techinah Sauce

  1. Combine all ingredients.

To Serve

  1. Coat the bottom of a plate with techinah, top with cauliflower, and drizzle with the remaining lemon pepper sauce.

  2. Top with fresh parsley and enjoy.

Credits

Description:
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui

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