Cauliflower CousCous & Roasted Chickpeas

Cauliflower CousCous & Roasted Chickpeas:

INGREDIENTS

2 cups cooked chickpeas (if canned, rinsed, drained, and patted dry) 2 Tbs. olive oil, divided 1 large head of cauliflower, cored and broken into florets (about 4 cups) 1 cup cherry tomatoes, sliced in half 1 medium cucumber, cut into ¼-inch pieces 1 large avocado, cut into 1-inch pieces 1/2 cup pine nuts 1/4 tsp. crushed red pepper Pinch of  fine sea salt and black pepper 1 Tbs. tahini 1/4 cup extra-virgin olive oil 2 Tbs. lemon juice 1 tsp. Dijon mustard 1 squirt liquid stevia Sweet Leaf (optional) 1/4 cup parsley, minced Pinch of fine sea salt and black pepper

Directions:

1.  Preheat the oven to 425F degrees. Toss chickpeas with 1 Tbs. olive oil and a pinch of salt and pepper. Place on a baking sheet and bake until lightly browned on all sides, about 18 minutes. Toss chickpeas halfway through cooking time.

2.  Pulse the cauliflower in a food processor until it’s “riced” (i.e., the size of couscous) Be careful not to overprocess—you don’t want to purée the cauliflower.

3.  Heat a large skillet over medium heat. Add remaining 1 Tbs. of olive oil and toss in the cauliflower “couscous.” Let it toast slightly, stirring often, and remove from heat after about 2 minutes.

4.  Combine the last seven ingredients (tahini, olive oil, lemon juice, mustard, stevia, parsley, salt, and pepper) and whisk until smooth. This works best with an immersion blender or food processor. An immersion blender or a food processor will deliver the smoothest consistency, but a hand whisk will work, too. If the dressing is too thick, add a little more olive oil.

5.  In a large bowl combine the cauliflower “couscous” with roasted chickpeas, tomatoes, cucumber, avocado, pine nuts, crushed red pepper, and a pinch of salt. Drizzle with dressing and toss until well combined. Divide among four plates and enjoy!