dried chickpeasuse half for this recipe (reserve other half for hummus)~1½ cupsest.
cauliflowercored and cut into bite-size pieces2
olive oilto taste
za'atar spice mixto taste
sumacoptionalto taste
Steps
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1
Add the whole bag of dried chickpeas to a pressure cooker, cover with water, and cook on high pressure for 10 minutes until just al dente (reserve half for this recipe, cook the other half further with baking soda for hummus).
2
Cut two heads of cauliflower into bite-size pieces, spread on a baking tray with the par-cooked chickpeas, drizzle generously with olive oil, season with za'atar and a bit of sumac, toss together, and split across two trays.
3
Roast in a 450°F preheated oven for about 20–25 minutes until the cauliflower is golden and slightly charred and the chickpeas turn crispy.
4
Keep half refrigerated for the current week and freeze the other half in a mold for use in week two.
PrimedTableBETA
