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1 head broccoli, chopped into bite-sized pieces
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1 head cauliflower, chopped into bite-sized pieces
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1.5 cups cooked chickpeas, drained and rinsed
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1 tbsp Oil
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Salt & Pepper
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1/2 cup cashews, soaked
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2 tbsp fresh lemon juice
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1 tbsp tahini
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1 large garlic clove
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1/4 tsp fine grain sea salt
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6 tbsp water, or as needed to thin out
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1. Soak cashews in a bowl of water overnight or for 8 hours. For a quick-soak method, pour boiling water over cashews and let sit in the bowl for at least 45 minutes.
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2. Preheat oven to 400F and line two large baking sheets with parchment paper.
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3. Place chopped broccoli and cauliflower onto one baking sheet. Drizzle with 2 tsp oil and mix with hands until coated. Sprinkle with salt and pepper. Set aside.
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4. Place a couple paper towels on the other baking sheet and spread out the drained and rinsed chickpeas. Place 2 more paper towels on top and roll the chickpeas around until completely dry. Drizzle with 1 tsp oil and roll around the chickpeas with your hands until they are all coated. Sprinkle with salt and pepper.
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5. Roast the broccoli, cauliflower and chickpeas for 15 minutes at 400F. After 15 minutes, give the chickpea pan a gentle shake to roll them around in the pan. Roast both pans for another 10-15 minutes or until the broccoli and cauliflower are cooked through and the chickpeas are golden in colour.
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6. Meanwhile, prepare the dressing by adding all dressing ingredients into a blender and blending on high speed until smooth.
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7. When the vegetables and chickpeas are ready, remove from oven and place into a large mixing bowl. Add your desired amount of dressing on top and toss until coated. Season to taste. Serve over a warm bed of grains with more dressing drizzled on top.
