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1
Mix tahini, water, lemon juice and oil together. Use enough water so that sauce is thinner than spreadable, but still drips slowly from a spoon.
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2
Add garlic powder, salt and pepper to satisfy your own taste preferences
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3
Preheat the oven to 400 degrees and lightly grease two baking sheets with olive oil
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4
Prepare one cup of quinoa according to package instructions
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5
Cut cauliflower into florets (instructions: https://www.seriouseats.com/2017/03/how-to-buy-store-cut-cauliflower-into-florets.html)
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6
In a bowl, toss the cauliflower with one tablespoon of olive oil and salt/pepper. Spread the cauliflower evenly on one of the baking sheets.
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7
Drain the chickpeas. In the same bowl used for the cauliflower, pat the chickpeas dry with a paper towel and toss with 1/2 tablespoon of olive oil.
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8
Spread the chickpeas evenly on the other baking sheet.
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9
Place both baking sheets in the oven (cauliflower on the top rack, chickpeas on the bottom rack) and set a timer for 20 minutes.
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10
After 20 minutes have passed in the oven, pull both baking sheets out. Toss the cauliflower, and spread evenly on the pan after tossing.
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11
Toss the chickpeas with 1/2 tablespoon of olive oil and 2-3 tablespoons of nutritional yeast until the chickpeas are evenly coated. Spread evenly on the pan after tossing.
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12
Place both trays back in the oven for another 20 - 30 minutes to desired level of crispiness for both chickpeas and cauliflower. Add salt and pepper to taste.
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13
Prepare bowls with quinoa, cauliflower, chickpeas and desired amount of sauce on top.
