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Whole Roasted Cauliflower with Jamaican Chickpeas

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Servings 2

Ingredients
  

Spice Mix

  • ½ tsp cayenne
  • ½ tsp paprika
  • 1 tsp garlic powder
  • ¼ tsp ground cumin
  • ¼ tsp black pepper
  • ½ tsp ground cinnamon
  • ¼ tsp nutmeg

Cauliflower

  • 1 head of cauliflower
  • olive oil
  • 2 tsp spice mix

Chickpeas

  • ¼ red onion, chopped
  • ½ cup canned chickpeas
  • ½ cup tomato paste
  • 1 garlic clove, minced
  • ½ tsp grated ginger
  • 2 tsp spice mix
  • 1 tbsp plant-based yogurt or yogurt of choice

Instructions
 

  • Mix the spices for the spice mix in a small bowl.
  • Preheat oven to 400 F.
  • Slice 1/2-inch thick slices of cauliflower. Brush with olive oil and sprinkle a tsp of the spice mix on both sides.
  • Roast cauliflower for 20 min at 400 F, flipping half way (at 10 minutes).
  • For the chickpeas, heat olive oil in a pan over medium heat. Add onions, cook for 1 min. Add ginger and garlic, cook for 1 min.
  • Add chickpeas and spice mix, combine for 30 seconds.  Add tomato paste and yogurt, cook for a few minutes, and take it off of the heat.
  • Cut plantains in 1-inch pieces and brush with 1 tsp coconut oil. Air fry for 15 minutes at 375 F or oven bake for 25-30 minutes.
  • Serve with quinoa, microgreens, avocado, and anything else you'd like.