Berbere Spiced Cauliflower & Chickpeas with Ginger Yogurt

healthyonyou.com

Lynz Sc

Wife, mum, cook, intuitive, artist. Living in the beautiful Pacific Northwest

subheading: FOR THE ROASTED CAULIFLOWER AND CHICKPEAS:

1 large Head cauliflower, chopped and broken down in florets (2 inch pieces)-include the green parts

1 15 oz can of chickpeas, drained, rinsed and pat dried with a kitchen cloth

subheading: MARINADE FOR THE CAULIFLOWER AND CHICKPEAS:

2 tbsp tomato paste

¼ cup olive oil

2 tbsp Berbere Ann Ethiopian Spice Blend

½ tsp sea salt

¼ tsp black pepper

subheading: FOR THE GINGER YOGURT SAUCE:

1 cup, plain Greek yogurt

2 tbsp olive oil

1 tbsp lemon juice

1 tbsp fresh ginger, grated (more if you like)

2 tbsp fresh dill, chopped + more for garnish

2 tbsp fresh mint, chopped

1 tsp sea salt

¼ tsp black pepper

subheading: DRESSING:

2 tbsp olive oil

1 tbsp honey or hot honey

2 tbsp hot water

subheading: EXTRAS:

Pickled red onion for the garnish-see recipe here

Pomegranate seeds add a nice touch too!

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