Roasted Sheet Pan Cauliflower & Potatoes with Tahini Curry Sauce
soomfoods.com (Submitted by Maris)
Ingredients
- FOR THE ROASTED CAULIFLOWER
- 1 large head cauliflower trimmed and cut into medium florets
- 3 medium red potatoes cut into 3/4-inch cubes
- 2 green peppers seeded and cut into 1” pieces
- 1 15-ounce can chickpeas drained, rinsed, and patted dry
- 2 Tbsp extra virgin olive oil
- 1 tsp salt
- Pepper to taste
- FOR THE TAHINI CURRY SAUCE
- ⅓ cup Soom Premium Tahini
- 1 tsp cumin
- 1 tsp garam masala
- 1 tsp turmeric
- ½ tsp garlic powder
- ⅛ tsp cayenne powder less or more to taste
- ½ tsp fenugreek
- ⅛ tsp coriander
- ¼ cup Apple cider vinegar
- ½ cup water
Instructions
- Preheat the oven to 450°F.
- Place cauliflower and potatoes in a large bowl and add olive oil, salt, and pepper. Toss gently with hands or a spoon until evenly coated.
- Spread the cauliflower and potatoes in a single layer onto a baking sheet. Try to leave a little room between pieces so they can evenly brown. Roast for 20 to 25 minutes, tossing halfway through.
- Remove from the oven and add peppers and chickpeas so they’re evenly distributed. Bake for an additional 10 to 15 minutes or until the vegetables are fork tender.
- While veggies are roasting, prepare the sauce: In a medium bowl, whisk first 8 ingredients together until a paste forms. Add Apple cider vinegar and whisk until well combined. Slowly whisk in water and watch the sauce become the perfect pourable consistency!
- Remove vegetables from the oven and serve over your favorite grain (rice or farro are our favorite) or with Naan. Drizzle a generous amount of tahini curry sauce on top and enjoy!
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