Roasted cauliflower, tomato and chickpea bowl

Ingredients

For the bowl

• 1
  
  small head of cauliflower
  
• 1
  
  pint cherry tomatoes
  
• 1-15
  
  ounces can of garbanzo beans, drained and rinsed
  
• 1
  
  lemon, cut into wedges
  
• 2
  
  cloves of garlic, finely diced
  
• 2
  
  tablespoons extra-virgin olive oil
  
• 1/4
  
  teaspoon red chili flakes
  
• 1/2
  
  teaspoon cumin
  
• 1/2
  
  teaspoon kosher salt
  
• 1/4
  
  teaspoon freshly ground black pepper
  
• 1/4
  
  cup fresh Italian parsley
  
• 2 cups
  
  cooked couscous
  

For the tahini sauce

• 3
  
  tablespoons tahini
  
• 1
  
  clove garlic
  
• 2
  
  tablespoons fresh lemon juice
  
• 1
  
  teaspoon apple cider vinegar
  
• 1/2
  
  teaspoon salt
  
• 1/4
  
  cup water
  

Directions

For the bowl

1. Heat the oven to 450 degrees.
2. Drain and rinse the garbanzo beans and place in a large bowl. Cut the cauliflower in half, remove the tough inner stem and break into florets. Thinly slice the florets and add to the bowl along with the tomatoes and lemon wedges. Add the olive oil, garlic, chili flakes, cumin, salt and pepper to the bowl and toss to make sure everything is coated in the oil. If you cauliflower is really large you may need to use an additional tablespoon of oil.
3. Line a baking sheet with parchment paper and spread the vegetables over the top. Cook for 25 to 30 minutes stirring occasionally. The tomatoes should start to release their juices and the cauliflower starts to turn golden brown.

For the tahini sauce

1. Combine The Tahini, Garlic, Lemon Juice, Vinegar, And Water In A Blender And Puree Until Smooth. Taste And Add Salt And Pepper To Taste, You May Also Want To Add Additional Water If Necessary If It’s Too Thick.
2. To serve divide the couscous between two plates and top with the cauliflower mixture. Drizzle the tahini sauce over the top of the bowl and finish with a sprinkle of parsley