Roasted Cauliflower & Chickpeas with Lemony Fennel Salad

Roasted Cauliflower & Chickpeas with Lemony Fennel Salad

Ingredients:

• 1 head of cauliflower, cut into florets
• 1 15 ounce can of chickpeas, drained and rinsed
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1/2 teaspoon garlic powder
• 1/2 fennel, thinly sliced
• 1/2 cup fennel fronds
• 1 serrano or jalapeno pepper, thinly sliced
• 1/2 cup fresh Italian flat leaf parsley, roughly chopped
• juice of 1/2 lemon
• olive oil
• kosher salt and freshly ground pepper
• 1 cup labneh or Greek yogurt

Directions:

1. Preheat oven to 400°. Drain chickpeas and rinse well. Cut cauliflower into florets, use stems as well - they get tender. Transfer chickpeas and cauliflower to sheet pan and toss in cumin, coriander, garlic powder and a generous drizzle of olive oil, roast until tender - about 20 minutes.

2. Toss fennel (use fronds as well), serrano or jalapeno, Italian flat leaf parsley, and lemon juice, olive oil, salt and pepper to taste. Set aside.

3. Assemble on plate by layering labneh on the base, then add cauliflower and chickpeas, top with fennel salad.

*Recipe adapted by Bon Appétit