Sumac Roasted Cauliflower & Chickpeas with Mint Yogurt
Ingredients
- 1 head of cauliflower
- 15 oz (425 g) chickpeas
- Small onion, cut into half moons
- 2 tsp (10 g) ground sumac
- 2 tsp (10 g) Aleppo pepper
- 1 1/2 tsp (7.5 g) cumin
- 1/2 tsp (2.5 g) smoked paprika
- 4 tbsp (60 ml) avocado oil
- 5.3 oz (150 g) vegan Greek-style yogurt (e.g., Kite Hill Foods)
- 2 tbsp (30 g) vegan sour cream (e.g., Tofutti Brands)
- 2 tsp (10 g) fresh mint, chopped (plus more for garnish)
- 1 tsp (5 ml) lemon juice
- Salt and pepper, to taste
- Optional: 1/4 cup (43.5 g) pomegranate arils for garnish
Preparation
Prepare the cauliflower by washing it and cutting it into large florets. Cut the onion in half lengthwise and then slice it to make half moons.
In a large bowl, add the drained and rinsed chickpeas along with the cauliflower and onions.
In a separate bowl, mix together the ground sumac, Aleppo pepper, cumin, salt, black pepper, smoked paprika, and avocado oil to create a spiced oil. Pour the spiced oil over the vegetable mix and ensure everything is thoroughly coated.
Spread the vegetable mixture onto a baking sheet in a single layer. Bake at 375°F (190°C) for 35-40 minutes or until the cauliflower is roasted and the chickpeas are slightly crunchy.
In another bowl, mix together the vegan Greek-style yogurt, vegan sour cream, lemon juice, and chopped mint to make the mint yogurt.
Serve the roasted cauliflower and chickpeas with the mint yogurt. Garnish with optional pomegranate arils and additional chopped mint.