You will Need (serves 2)
2 tbsps Extra Virgin Olive Oil
1 tsp Cumin
1/2 tsp Garlic Powder
1 tsp Thyme (dried)
1/2 tsp Sea Salt
1/2 head Cauliflower (chopped into florets)
1 3/4 cups Chickpeas (cooked, rinsed)
1 bulb Fennel (cored, thinly sliced)
1 1/2 Lime (juiced, divided)
1/4 cup Parsley (chopped)
2 tsps Sesame Seeds (toasted)
1/3 cup Unsweetened Coconut Yogurt
Preheat the oven to 200ºC and line a baking tray with baking paper.
In a large bowl, add the oil, cumin, garlic powder, thyme and salt and mix well. Add the cauliflower and chickpeas and toss to combine. Add to the baking sheet and set the bowl aside to use in the next step. Cook the cauliflower and chickpeas for 25 to 28 minutes, flipping halfway through.
Meanwhile, add the fennel, half the lime juice, parsley and sesame seeds in the same bowl used for the chickpeas and toss to combine. Set aside.
In a small bowl, add the coconut yogurt and the remaining lime juice and stir.
Divide the chickpeas and cauliflower evenly between plates. Add the fennel and serve with the coconut yogurt. Enjoy!
For best results, refrigerate all ingredients in separate airtight containers for up to three days.
No Coconut Yogurt
Use another yogurt, such as Greek or another dairy-free type of yogurt.
Add chili flakes or smoked paprika to the cauliflower and chickpea mix.
Use another green or crispy veggies such as peppers or cabbage.
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