*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Farm boxes can be challenging and I was looking for a cauldiflower recipe that might include some of the other produce gracing my crisper drawer. This worked perfectly since I had the ingredients for both hummus and tahini. My only change in ingredients was using green romanesco rather than broccoli. (Did I mention the challenge of farm boxes?) To keep the garbanzo beans from getting too crunchy I put them in the oven 10 minutes later. When making the dressing I alternated adding a tablespoon of olive oil with a tablespoon of water until the blender could smoothly blend the mix. It was thick but coated the roasted veggies well. No one in my family eats cooked cauldiflower by choice but I served this as a main dish and had no left overs. Would I run out to buy the ingredients to make again? Probably not. Will I keep the recipe for future seasonal cauliflower delivery? Definitely!
I have made this several times, always differently. This time I didn’t have canned chick peas so I left them out, and added a teaspoon of chunky peanut butter to the sauce. I also used more tahini. Delicious!!