Tzatziki & Cauliflower Nourish Bowlšš¼š Roasted smoky crunchy chickpeas and cauliflower with parsley, red onion, tomato, cucumber, pomegranate and sesame seeds on a bed of creamy tzatziki. Simple, yet so delicious! If you like, serve with some pita. If you havenāt checked out my previous nourish bowl recipes, save this video for later and go watch! Donāt forget to follow @tessbegg for more recipesšæ Serves 2 Cauliflower and chickpeas: 1 head of cauliflower, cut into small florets (roughly 3 cups) 420g can chickpeas, drained and rinsed Drizzle of olive oil to coat it all 1 tbsp smoked paprika 1 tsp ground cumin 1 tsp oregano 1/2 tsp cayenne 2 tsp garlic powder 2 tsp onion powder Generous pinch of salt and black pepper Salad: 1 small red onion, finely diced 1 bunch of parsley, finely chopped (roughly 2-3 cups chopped) 1 cucumber, finely diced 1 medium tomato, finely diced Juice from 1 small lemon 2 tsp olive oil Pinch of salt Tzatziki: 1 cup coconut yogurt 1 small cucumber, grated and juice squeezed out Pinch of salt and pepper Juice from 1 lemon 1 garlic clove minced 1 tbsp chopped fresh or dried dill 1/2 tbsp olive oil Other: 2 tbsp sesame seeds 1/3 cup fresh pomegranate seeds 1 avocado sliced Preheat oven to 200Ā°C/390Ā°F. Mix the seasoning/spices in a bowl. Add the cauliflower and chickpeas on a baking tray. Add the olive oil and seasoning and toss to coat. Place in the oven and bake for 35 minutes. Add all the tzatziki ingredients in a bowl and mix together. For the salad, add the parsley, onion, tomato, cucumber, olive oil, lemon juice, salt and pepper in a bowl, toss to combine. To assemble, add the tzatziki on the base of a bowl, top with salad, cauliflower, chickpeas, pomegranate and sesame seeds. Enjoy! #vegan #plantbased #asmrfood #veganfood #veganrecipes #easyrecipes #salad #healthyrecipes #fypć·