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Whole Roasted Turmeric Cauliflower with Whipped Tofu Feta, Crispy Chickpeas & Chimichurri

Turn cauliflower into your next holiday centerpiece dish! This whole roasted cauliflower is super easy to make yet packed with layers of different textures and flavors, high in plant protein, and gluten-free!

Cauliflower is literally magic, they can be turned into just about anything and have! This is a dish that fully celebrates cauliflower and compliments it with many different elements and flavors. It's very low-fuss and easy to make and it's so festive-looking it can be a wow factor at any holiday gathering.

The cauliflower is blanched first then roasted with a turmeric-based seasoning till golden and slightly charred, served with crispy chickpeas, which are cooked at the same time with the cauliflower, on a bed of creamy fluffy whipped tofu feta and finally drizzled with tahini and chimichurri sauce.

You can also add roasted baby carrots, or potatoes, or green beans on the side of this dish! Let the festivities begin ^^



INGREDIENTS:

1 head cauliflower

1/4 cup olive oil

2 tablespoon coconut amino

1 teaspoon cumin

1 teaspoon coriander

1/2 teaspoon turmeric

1/2 teaspoon onion powder

1/4 teaspoon smoked paparika


For the Chicpeas -

1 can chickpeas, drained and rinsed

2 tablespoon olive oil

1/2 teaspoon cumin

1/2 teaspoon curry powder

1/2 teaspoon coriander

Pinch of salt and pepper


For the Whipped Tofu Feta -

6 oz silken tofu

1 tablespoon lemon juice

1 tablespoon nutritional yeast

1/2 teaspoon garlic powder

1/2 teaspoon oregano

Pinch of salt


For the chimichurri sauce -

1 cup chopped fresh parsley

2 - 3 garlic cloves, minced

1 teaspoon oregano

1 teaspoon red pepper flakes, optional

2 tablespoon red wine vinegar

1 cup extra virgin olive oil, or enough to cover all the ingredients


TO MAKE:

- Wash and trim the hard stem of the cauliflower, bring a large pot of water to boil (test the amount of water first by dipping your cauliflower in it, make sure the water can cover the entire cauli without spilling);

- Boil the cauliflower for 8-10 minutes, or till just fork tender, adjust based on the size of your cauliflower;

- Preheat the oven to 435°F;

- Mix all the seasonings for the cauliflower, pour some seasonings in from the bottom so the flavor gets inside, massage and coat the entire cauliflower well;

- Roast the cauliflower in a lined baking sheet on top rack for 40 minutes;

- Prep the chickpeas, drain and rinse, then toss the chickpeas in the seasonings till well combined, transfer to a lined baking sheet;

- When the cauli is halfway done, after 20 minutes, add the chickpea tray into the oven, and bake together for the rest 20 minutes;

- Meanwhile, make the chimichurri sauce and tofu feta;

- Finely chop the fresh parsley by hand - I do not recommend using a processor for this! Then mix the parsley with minced garlic, and the rest of the ingredients, set aside to marinate and infuse;

- Add all the tofu feta ingredients to a processor, blend till very smooth and silky;

- When cauliflower and chickpeas are done cooking, assemble the dish, spread some whipped tofu feta on a plate first, then crispy chickpeas, cauliflower, and drizzle on tahini and chimichurri;

- Serve hot, enjoy!


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