Name: Moroccan Chickpea Cauliflower Bowl with Herb sauce.
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 3
Ingredients: 1 tsp cumin seeds; 1 head of cauliflower; 2 tsp oil; 1/2 tsp salt; 1/2 tsp cayenne; 1/4 to 1/2 tsp garlic granules; 2 tablespoons breadcrumbs (optional); 15 oz can chickpeas (or 1.5 cups cooked); 1 tsp oil; 1/2 or more salt (depending on if the chickpeas were salted); 3/4 tsp cumin powder; 1/4 to 1/2 tsp cayenne; 1/2 tsp paprika; 1/4 tsp garlic granules; 1/4 tsp cinnamon; 1/2 tsp lime juice; 1/2 cup mint; 1/4 cup cilantro or use more mint; 1 tsp olive oil; 1 to 2 tsp lime juice; 2 to 4 tablespoons water; 1/4 tsp cumin powder; 1 clove of garlic; 1/4 tsp salt; 1/4 tsp sugar or maple; Spinach (greens, tomatoes, 2 tbsp non dairy yogurt (optional) etc); slivered almonds and pepper flakes for garnish

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Prep the cauliflower and put it in the oven. Spice up the chickpeas. Get the greens and veggies ready. Make the mint cilantro herb sauce. Layer up the bowl as you wish. Drizzle herb sauce. Add some non dairy yogurt to balance out the spices if you wish. and serve.

Use all mint or all cilantro if you have a problem with either of the 2 herbs. Add any roasted veggies to the bowl for variation. The time is mainly to collect the ingredients and spices, chop them up and get going. Active time after that is 15 minutes. You can make the herb sauce and keep it ready to throw over roasted veggies or chickpeas.

This bowl will definitely help finish up all those chickpeas you have been saving after the chickpea brine train 😉
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Moroccan Chickpea Cauliflower Bowl with Herb sauce | Pitzn