Roast Chickpea Cauliflower Bowl with Preserved Lemon and Mint

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Ingredients for 6 servings

1.5 (225 grams) cups dried chickpeas, soaked in water overnight.
1 small to medium cauliflower, cut in to florets and roughly chopped
1 cup mint, finely chopped
1/2 red onion, finely diced
2 pieces of preserved lemon (approximate .25 lemon)
1/4 cup (60ml) lemon juice
1 tablespoon (20ml) apple cider vinegar (or to taste)
1/2 cup (125ml) good quality olive oil
1 clove garlic, finely chopped
1 teaspoon rapadura or coconut sugar (or any unprocessed sugar)
a good pinch of sea salt
1 teaspoon (5ml) ground cumin
1/2 teaspoon (2.5ml) sumac

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