Cauliflower: 150g (1.5 cups, florets), Chickpeas (canned, drained): 120g (3/4 cup), Quinoa (uncooked): 30g (2 tbsp), Kale: 30g (1 cup, chopped), Cherry tomatoes: 50g (1/4 cup, halved), Red onion: 25g (1/4 cup, diced), Tahini: 15g (1 tbsp), Lemon juice: 10ml (2 tsp), Garlic: 3g (1 clove, minced), Olive oil: 10ml (2 tsp), Cumin: 1g (1/4 tsp), Paprika: 1g (1/4 tsp), Turmeric: 1g (1/4 tsp), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp), Water: 15ml (1 tbsp)
1. Preheat oven to 425°F (220°C). 2. Cook 30g quinoa according to package directions. 3. In a bowl, toss 150g cauliflower florets and 120g drained chickpeas with 5ml olive oil, 1g cumin, 1g paprika, 1g turmeric, 1g salt, and 1g black pepper. 4. Spread on a baking sheet and roast for 20-25 minutes, stirring halfway through, until cauliflower is tender and chickpeas are crispy. 5. Meanwhile, in a small bowl, whisk together 15g tahini, 10ml lemon juice, 3g minced garlic, 15ml water, and a pinch of salt to make the dressing. 6. Heat remaining 5ml olive oil in a skillet over medium heat. 7. Add 25g diced red onion and cook until translucent, about 3 minutes. 8. Add 30g chopped kale and cook until wilted, about 2-3 minutes. 9. In a bowl, combine the cooked quinoa, roasted cauliflower and chickpeas, sautéed kale and onion, and 50g halved cherry tomatoes. 10. Drizzle with the tahini dressing before serving.
