Whole Roasted Turmeric Cauliflower Recipe (with Video)

Preparation of Cauliflower
1. Wash and trim the hard stem of the cauliflower, bring a large pot of water to boil (test the amount of water first by dipping your cauliflower in it, make sure the water can cover the entire cauliflower without spilling).
2. Boil the cauliflower for 8-10 minutes, or until just fork tender, adjust based on the size of your cauliflower.
3. Preheat the oven to 435°F.
4. Mix all the seasonings for the cauliflower, pour some seasonings in from the bottom so the flavor gets inside, massage and coat the entire cauliflower well.
5. Roast the cauliflower in a lined baking sheet on top rack for 40 minutes.
Preparation of Chickpeas
1. Prep the chickpeas, drain and rinse, then toss the chickpeas in the seasonings until well combined, transfer to a lined baking sheet.
2. When the cauliflower is halfway done, after 20 minutes, add the chickpea tray into the oven, and bake together for the rest 20 minutes.
Preparation of Chimichurri Sauce and Tofu Feta
1. Meanwhile, make the chimichurri sauce and tofu feta.
2. Finely chop the fresh parsley by hand - I do not recommend using a processor for this! Then mix the parsley with minced garlic, and the rest of the ingredients, set aside to marinate and infuse.
3. Add all the tofu feta ingredients to a processor, blend until very smooth and silky.
Assembling the Dish
1. When cauliflower and chickpeas are done cooking, assemble the dish, spread some whipped tofu feta on a plate first, then crispy chickpeas, cauliflower, and drizzle on tahini and chimichurri.
2. Serve hot, enjoy.