This spicy cauliflower and chickpeas recipe is one of the quickest and most satisfying ways to suppress tumors, slow tumor growth, and deactivate carcinogens! Chickpeas and cauliflower do all of the above while providing fiber, iron, and vitamins. The spices will brighten up any drab day, and it’s so quick and easy to make that you will have plenty of time for all the fun you want to do before dinnertime!
And last but certainly not least, the herby tahini is something you will dream about for days after. So I’d make extra for a festive snack (veggies and dip) or a sauce for a falafel sandwich! Get creative and live vibrantly!
Ingredients:
For the Cauliflower:
- 1 head of cauliflower, chipped into florets
- 2 tbsp coconut, avocado or extra virgin olive oil
- 1 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1 tsp celtic sea salt
- 1/4 tsp black pepper
- 1 can of organic, non-GMO chickpeas, drained and rinsed
For the Herby Tahini:
- 3 (or more!) cloves of garlic
- 1/3 cup organic, non-GMO tahini
- 1 cup mixed fresh parsley and cilantro
- 1 scallion, thinly sliced
- Juice of 1 lemon
- Zest of 1 lemon
- 1/4 tsp Celtic sea salt
- 3-4 tbsp of filtered water
Directions:
- Preheat oven to 425 degrees F
- In a large bowl mix together oil, cumin, paprika, onion powder, garlic powder, salt, pepper and cauliflower florets
- Once well mixed add in the chickpeas and mix again
- Arrange cauliflower and chickpea mixture on a parchment lined baking sheet. Bake in oven for 20-30 minutes until tender and crisp
- While baking, combine all of the tahini ingredients in a blender or food processor and blend. Add more filtered water to get the consistency you desire
- Drizzle the herby tahini green sauce over the cauliflower and chickpeas and enjoy! Please note this makes a good bit of sauce so you will have some left over. Cover and store in the fridge for up to 5 days.