Roasted baby cauliflower, fried coriander chickpeas, caper dressing, crushed pistachio and greek yogurt
Serves 1-3, as a main course
Ingredients:
5 tablespoons olive oil, divided
1lb. purple baby cauliflower, de-stemmed
1 (14oz.) can of chickpeas, drained
1 teaspoon coriander
1/4 cup greek yogurt
1 lemon, juice + zest
1/4 cup crushed pistachios
Sea salt to taste
Freshly ground pepper
caper Dressing:
2 tbsp capers, drained
1 garlic clove, minced
1 lemon, juice
3-4 fresh mint leaves
Sea salt to taste
Freshly ground pepper

Angio Foods Used
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