Indian Cauliflower and Broccoli with Chickpeas and Tahini
🌟Main ingredient:Cauliflower
✨secondary ingredients: broccoli and chickpeas
⏱️Cooking time: 60 minutes
🌶️Spice level: Not spicy
👨👩👦👦Number of diners: Couple
Ingredients
1
head
of
cauliflower,
chopped
into
florets
1
head
of
broccoli,
chopped
into
florets
1
can
of
chickpeas,
drained
and
rinsed
1/4
cup
tahini
2
tablespoons
olive
oil
1
teaspoon
cumin
1
teaspoon
turmeric
1
teaspoon
coriander
1
teaspoon
garam
masala
1
teaspoon
salt
1/2
teaspoon
black
pepper
1/4
cup
water
2
cups
cooked
basmati
rice
Cooking steps
Preheat the oven to 400°F.
In a large bowl, combine cauliflower, broccoli, chickpeas, olive oil, cumin, turmeric, coriander, garam masala, salt, and black pepper. Toss to coat the vegetables and chickpeas evenly.
Spread the mixture onto a baking sheet in a single layer and roast in the oven for 30 minutes, or until the vegetables are tender and browned.
Meanwhile, in a small bowl, whisk together tahini and water to create a smooth sauce.
Serve the roasted cauliflower, broccoli, and chickpeas with cooked rice and drizzle with tahini sauce.
Enjoy your Indian Cauliflower and Broccoli with Chickpeas and Tahini!
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Prepping ingredients, or "mise en place," involves getting everything ready before cooking. This includes washing and chopping vegetables, measuring out ingredients, and preparing items like garlic, onions, or meat as required by the recipe. You might also marinate, soften, or melt ingredients if needed. Once prepped, arrange everything in small bowls or containers for easy access during cooking. This preparation helps streamline the cooking process and ensures you can focus on cooking without interruptions.