Directions
- 1Cut the cauliflower into small florets.
- 2Slice the red capsicum/bell pepper into chunks.
- 3Add the cauliflower and red capsicum to a baking pan.
- 4Add drained, rinsed, and pat-dried chickpeas to the baking pan.
- 5Add sliced red onion to the baking pan.
- 6Drizzle olive oil over the vegetables and chickpeas.
- 7Sprinkle the seasoning (smoked paprika, onion powder, garlic powder, dried parsley, salt, and black pepper) over the ingredients in the baking pan.
- 8Toss to coat all ingredients evenly.
- 9Bake in a preheated oven at 200°C/400°F for approximately 35 minutes until golden.
- 10In a bowl, combine plain coconut or soy yogurt, grated cucumber (juice squeezed out), a pinch of salt and pepper, lemon juice, minced garlic clove, chopped fresh or dried dill, chopped mint, and olive oil for the tzatziki.
- 11Mix the tzatziki ingredients until well combined.
- 12Spoon the tzatziki into serving bowls.
- 13Top the tzatziki with the roasted vegetables and chickpeas.
- 14Sprinkle with sesame seeds and extra parsley.
Ingredients
- 1 cup plain coconut or soy yogurt (greek style best)
- 1 small cucumber, grated and juice squeezed out
- 1 pinch salt
- 1 pinch pepper
- 2 tbsp juice from 1 lemon
- 1 garlic clove minced
- 1 tbsp chopped fresh or dried dill
- 1 tbsp chopped mint
- 0.5 tbsp olive oil
- 1 head of cauliflower, cut into small florets
- 1 red onion, sliced into chunks
- 420 g can chickpeas, drained, rinsed and pat dry
- 1 red capsicum/bell pepper, sliced into chunks
- drizzle olive oil to coat it all
- 3 tsp smoked paprika
- 1 tsp onion powder
- 2 tsp garlic powder
- 2 tsp dried parsley
- Generous pinch salt
- Generous pinch black pepper
- sesame seeds
- extra parsley
Equipment
cutting boardknifebaking panbowlspoonoven
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