Roasted Sheet Pan Cauliflower & Potatoes with Tahini Curry Sauce
1 large head cauliflower, trimmed and cut into medium florets
3 medium red potatoes, cut into 3/4-inch cubes
2 green peppers, seeded and cut into 1” pieces
1 (15-ounce) can chickpeas drained, rinsed, and patted dry
2 Tbsp extra virgin olive oil
1 tsp salt
Pepper to taste
⅓ cup Soom Premium Tahini
1 tsp cumin
1 tsp garam masala
1 tsp turmeric
½ tsp garlic powder
⅛ tsp cayenne powder (less or more to taste)
½ tsp fenugreek
⅛ tsp coriander
¼ cup Apple cider vinegar
½ cup water
For the Roasted Cauliflower
For the Tahini Curry Sauce
Preheat the oven to 450°F.
Place cauliflower and potatoes in a large bowl and add olive oil, salt, and pepper. Toss gently with hands or a spoon until evenly coated.
Spread the cauliflower and potatoes in a single layer onto a baking sheet. Try to leave a little room between pieces so they can evenly brown. Roast for 20 to 25 minutes, tossing halfway through.
Remove from the oven and add peppers and chickpeas so they’re evenly distributed. Bake for an additional 10 to 15 minutes or until the vegetables are fork tender.
While veggies are roasting, prepare the sauce: In a medium bowl, whisk first 8 ingredients together until a paste forms. Add Apple cider vinegar and whisk until well combined. Slowly whisk in water and watch the sauce become the perfect pourable consistency!
Remove vegetables from the oven and serve over your favorite grain (rice or farro are our favorite) or with Naan. Drizzle a generous amount of tahini curry sauce on top and enjoy!
Dietary Preferences:Vegan, Family-Friendly, Vegetarian, Gluten-Free, Dairy-Free
Photography credits:Jamie Vespa of Dishing Out Health