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Roasted Sheet Pan Cauliflower & Potatoes with Tahini Curry Sauce

soomfoods.com (Submitted by Maris)
Print Recipe
Servings 4

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!