Roasted cauliflower, tomato and chickpea bowl

Roasted cauliflower, tomato and chickpea bowl

Ingredients

•     1 small head of cauliflower (about 4 cups sliced)
•     1 pint of cherry tomatoes
•     1 can of garbanzo beans
•     1 lemon, cut into wedges
•     2 cloves of garlic, finely diced
•     2 tablespoons olive oil
•     ¼ teaspoon red chili flakes
•     ½ teaspoon salt
•     ¼ teaspoon freshly ground black pepper
•     ¼ cup freshly chopped parsley

   Tahini sauce

•     3 tablespoons tahini
•     1 clove garlic
•     2 tablespoons fresh lemon juice
•     1 teaspoon apple cider vinegar
•     ¼ cup water

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