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Ingredients

Yield: Makes 4-6 Servings
Prep Time: 20 minutes
Cook Time: 35 minutes

1 head cauliflower
½ red onion
3 tablespoons olive oil
⅛ teaspoon salt
⅛ teaspoon pepper
1, can of chickpeas (15 oz.), rinsed and drained
½ teaspoon smoked paprika
¼ teaspoon cumin
¼ teaspoon garlic powder
¼ cup tahini
¼ cup water
2 tablespoons lime juice
2 garlic cloves, minced
1-2 teaspoons Kikkoman® Sriracha Hot Chili Sauce (depending on your heat preference)
1 teaspoon fresh mint, chopped
2 tablespoons plain Greek yogurt
4 handfuls baby spinach, washed and rough chopped

Instructions

  1.  Preheat your oven to 400F and while heating, prepare your cauliflower by washing and chopping it into bite sized pieces.
  2. Place cauliflower and red onion on a baking sheet, drizzle with 2 tablespoons of olive oil, salt, and pepper, tossing with your hands to combine and then spreading out in a single layer.
  3. On the same baking sheet (if space allows) or on a separate baking sheet, place chickpeas and drizzle with 1 tablespoon of olive oil. Sprinkle paprika, cumin, and garlic powder.
  4. Bake everything for 30-35 minutes, flipping/stirring halfway through.
  5. To make the dressing, whisk together tahini, water, lime juice, garlic, sriracha, mint and yogurt.
  6. To assemble the salad, place 1 handful of spinach, ¼ portion of cauliflower/onion mixture, and ¼ of the chickpeas. Drizzle with 1-2 tablespoons of dressing and toss to combine. If serving as a side, combine everything together in one large bowl and then serve 6 smaller portions.

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