Tandoori Cauliflower Chickpea Bowls with Creamy Cashew Raita

• Vegan
• Gluten free

• Produce

  • 1 medium head Cauliflower
  • 2 cups Chickpeas, Cooked
  • 1/2 cup Cilantro, leaves
  • 1 tsp Coriander, ground
  • 1 cup Cucumber
  • 1 small clove Garlic
  • 1/2 tsp Ginger, ground
  • 6 cups Greens, fresh
  • 1/4 cup Mint, leaves
  • 1/4 cup Mint, fresh leaves

• Condiments

  • 3 tbsp Lemon juice, freshly squeezed
  • 2 tbsp Lime juice, freshly squeezed
  • 1/4 cup Tahini

• Baking & Spices

  • 1 Dash Cayenne
  • 1 tsp Paprika
  • 1 tsp Salt
  • 1/2 tsp Turmeric

• Nuts & Seeds

  • 1 cup Cashews
  • 1 1/4 tsp Cumin, ground

• Liquids

  • 1 1/8 cup Water

Found on thefullhelping.com

Description

Ingredients

• 1 cup cashews, soaked for at least two hours (or up to 12), drained
• ½ teaspoon salt
• ¼ teaspoon ground cumin
• 1 small clove garlic, roughly chopped
• 3 tablespoons freshly squeezed lemon juice
• ¾ cup water
• 1 cup grated cucumber*, squeezed firmly through paper towels to remove excess moisture
• ¼ cup chopped mint leaves
• 1 medium head cauliflower, cut into 1 florets and pieces
• ¼ cup tahini
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• ½ teaspoon turmeric
• ½ teaspoon ground ginger
• ½ teaspoon salt
• Dash cayenne
• 6 tablespoons water
• 2 tablespoons freshly squeezed lime juice
• 6 cups fresh greens of choice (spinach, arugula, romaine, mâché--whatever you have)
• ½ cup chopped cilantro leaves
• ¼ cup chopped fresh mint leaves
• 2 cups cooked chickpeas (or 1 can chickpeas, drained and rinsed)
• Optional additions: Cooked basmati rice, toasted almonds or cashews, chopped fresh cucumber slices, or any other grains, nuts, or vegetables youd like to add

Directions

• Begin by making the raita, so that its flavors can marry while you create the rest of the dish. Blend the cashews, salt, cumin, garlic, lemon juice, and water in a high speed blender or food processor until the mixture is totally smooth. Add it to a small mixing bowl and incorporate the cucumber and mint. Mix well to combine. The raita can be prepared 1-2 days in advance and will become more flavorful as it sits.
• To make the cauliflower, preheat your oven to 375F. Whisk together the tahini, cumin, coriander, paprika, turmeric, ginger, salt, cayenne, water, and lime juice. Place the cauliflower pieces in a large mixing bowl and add the sauce. Mix everything well. Transfer the cauliflower (and any sauce in the bottom of the mixing bowl) to a parchment or foil lined baking sheet. Bake for 30 minutes, or until the cauliflower is tender and a little crispy on the edges and the sauce has turned a beautiful, amber/red color. Gently stir the pieces halfway through cooking so that they dont stick too much to the sheet.
• To make the bowls, toss together the greens, herbs, and chickpeas. Divide them into 3 or 4 serving dishes and top each with the cauliflower and a generous scoop of the raita. Enjoy!