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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.
3 tablespoons olive oil
6 cubes Gefen Frozen Garlic
1 tablespoon cornstarch
1 teaspoon lemon zest
2 teaspoons salt
2 teaspoons garlic powder
1 teaspoon oregano
1/2 teaspoon cumin
1/2 teaspoon black pepper
32 ounces (910 grams) cauliflower, such as Beleaves Frozen Cauliflower Florets
1 cup Tuscanini Chickpeas
fresh parsley, for serving
1/4 cup lemon juice
2 tablespoons olive oil
2 tablespoons honey
2 teaspoons lemon zest
1 teaspoon Dijon mustard
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt
1/4 teaspoon oregano
1/4 cup Mighty Sesame Tahini
1 and 1/2 tablespoons freshly squeezed lemon juice
1 tablespoon water
1 teaspoon honey
1 cube Gefen Frozen Garlic
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
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.
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.
Combine all ingredients in a saucepan.
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.
Return the pan to the oven on broil for seven minutes.
Combine all ingredients.
Coat the bottom of a plate with techinah, top with cauliflower, and drizzle with the remaining lemon pepper sauce.
Top with fresh parsley and enjoy.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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