1 cauliflower, cut into florets
1 can chickpeas, rinsed and drained
2 tbsp olive oil
1 tbsp spices of your choice
Sea salt
Freshly ground pepper
Garlic sauce
1 cup plain yogurt
1 cup Fontaine Santé Garlic Sauce
Gremolata
1 cup of fresh parsley
1 garlic clove, grated
2 tbsp olive oil
1 tbsp lemon zest
1 tbsp lemon juice
Preheat oven to 375°F.
Place the cauliflower florets and chickpeas on a baking sheet lined with parchment paper, drizzle with olive oil and season with salt and pepper. Mix well and bake for 25 minutes.
Meanwhile, make the garlic sauce by mixing the yogurt and Garlic Sauce. Set aside in the fridge.
To prepare the gremolata, start by finely chopping the parsley. Grate the garlic clove and zest the lemon.
In a bowl, mix all the ingredients together adding a tablespoon of lemon juice. Season with salt and pepper. Set aside.
To serve, cover the bottom of a large serving plate the garlic sauce mixture. Top with the roasted cauliflower and chickpeas, drizzle with gremolata and spicy olive oil (optional). Enjoy immediately with pita bread.
