Roasted Cauliflower with Crispy Chickpeas and Tahini Drizzle

Ingredient List

1 head Cauliflower (medium, cut into steaks)
1 tsp Turmeric
1 tbsp Avocado Oil (divided)
1 3/4 cups Chickpeas (cooked)
1/2 tsp Sea Salt (divided)
1/2 tsp Cumin
1 1/2 tbsp Tahini
1 tsp Lemon Juice
2 tsp maple syrup, agave or honey
1 tsp sesame oil
1/2 tsp fresh ginger or dried
1/4 cup Parsley or cilantro (chopped)

Directions

Preheat the oven to 425F and line a baking sheet with parchment paper. Place the cauliflower on the sheet, drizzle with the avocado oil and turmeric. Season with salt and pepper.
Lightly dry the chickpeas with paper towel and add to a medium-sized bowl. Toss with half the sea salt and cumin. Add the chickpeas to the baking sheet alongside the cauliflower. Bake for 15 minutes. Remove, gently shake the baking sheet and flip the cauliflower. Bake for 15 minutes more.
Make the tahini dressing by adding the sesame oil, remaining sea salt, tahini, lemon juice, ginger and maple syrup to a mason jar. Shake vigorously until all ingredients are combined. If the dressing is too thick, thin with a splash of water.
Once the cauliflower and chickpeas are finished cooking, add to a plate. Top with tahini dressing and parsley or cilantro. Serve and enjoy!