Spiced Cauliflower Bowl (Print Version)

# Ingredients:

→ For the Spice Blend

01 - 1 Tbsp curry powder
02 - 2 tsp paprika
03 - 1 tsp ground cumin
04 - 1 tsp kosher salt
05 - 1/2 tsp black pepper

→ For the Bowl

06 - 3 Tbsp extra-virgin olive oil
07 - 1 large head cauliflower, cut into bite-sized florets
08 - 1 (15-oz) can chickpeas, washed and patted dry
09 - 2 cups cooked white basmati rice

→ For Green Tahini Sauce

10 - 1/2 cup fresh cilantro leaves
11 - 1/2 cup fresh parsley leaves
12 - 1/4 cup tahini
13 - 2 Tbsp fresh lemon juice
14 - 1/2 tsp finely chopped fresh garlic
15 - 1/4 tsp ground cumin
16 - 1/4 tsp each kosher salt and black pepper

# Instructions:

01 - Set your oven to 425°F before starting.
02 - Combine all spices, then separately coat chickpeas and cauliflower with oil and your spice mix on different baking trays.
03 - Cook chickpeas for 30 minutes and leave cauliflower in for 35-40 minutes, making sure to stir everything once halfway.
04 - Put all Green Tahini Sauce stuff in a blender with 1/3 cup warm water and mix until it's nice and smooth.
05 - Start with rice, add your roasted veggies, throw on any extra toppings you like, and finish with a good splash of Green Tahini Sauce.

# Notes:

01 - You can make it days ahead
02 - Stays fresh for 3 days when refrigerated
03 - Warm it up without the sauce

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