Meal Prep OFF POINT 😂👌🏼
Because seriously who would have thought it would be 30c 2 days in a row in Melbourne late April?
Not exactly the kind of night I would usually turn the oven on 🥵☀️The only downside to planning meals a week in advance 🤣
But to be honest this dish is worth it!
Yummy baked cauliflower, chickpeas and lemon with tahini dressing 🤤
Nourishing on its own, but would also make a wonderful side dish to whatever else you’ve conjured up 👌🏼
Although... maybe try when the weather is a little cooler & doesn’t require a blast of the air conditioner to cool the house back down 🤣
— Baked Cauliflower with chick peas —
- 1 head of cauliflower
- 1 can of chick peas
- 1 pinned of cherry tomatoes
- 1 lemon .
- 1 tablespoon olive oil
- Crack of salt
- 1 Garlic clove
- 3 tablespoons lemon juice
- 2 tablespoons unhulled tahini .
- Splash of water
- Small handful fresh parsley .
Preheat the oven to 180c. Cut cauliflower courtly, add into a bowl with drained and rinsed chick peas, cherry tomatoes and the lemon cut into wedges. Toss with olive oil and a few cracks of salt. Throw onto a baking tray and cook for around half an hour, flipping vegetables once or twice, or until the cauliflower is cooked through. To make the dressing, shake crushed garlic, lemon juice, tahini & water in a jar until combined. Drizzle over warm cauliflower, sprinkle with chopped fresh parsley. Enjoy!
📓 Tahini is a great source of Magnesium; an important micronutrient for the end of the day as it helps the muscles relax & aids with sleep 😴