Roasted Cauliflower with Whipped Tofu Feta, Crispy Chickpeas & Chimichurri

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

1 head cauliflower

¼ cup olive oil

2 tablespoon coconut amino

1 teaspoon cumin

1 teaspoon coriander

½ teaspoon turmeric

½ teaspoon onion powder

¼ teaspoon smoked paparika

subheading: For the Chicpeas:

1 can chickpeas, drained and rinsed

2 tablespoon olive oil

½ teaspoon cumin

½ teaspoon curry powder

½ teaspoon coriander

Pinch of salt and pepper

subheading: For the Whipped Tofu Feta:

6 oz silken tofu

1 tablespoon lemon juice

1 tablespoon nutritional yeast

½ teaspoon garlic powder

½ teaspoon oregano

Pinch of salt

subheading: For the chimichurri sauce:

1 cup chopped fresh parsley

2 to 3 garlic cloves, minced

1 teaspoon oregano

1 teaspoon red pepper flakes, optional

2 tablespoon red wine vinegar

1 cup extra virgin olive oil, or enough to cover all the ingredients

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