Elevate your vegetable game with this delicious cauliflower dish! From its golden, slightly charred exterior to its creamy center, every bite is a celebration of wholesome goodness. 

Cauliflower is not only low in calories but also rich in essential nutrients like fiber, vitamins, and antioxidants. Plus, the turmeric-based seasoning adds a burst of anti-inflammatory goodness. 

Try this out today! 


  • 1 head cauliflower
  • 1/4 cup olive oil
  • 2 tablespoons coconut aminos
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika

For the chickpeas: 

  • 1 can chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon coriander
  • Pinch of salt and pepper

For the whipped tofu feta: 

  • 6 oz silken tofu
  • 1 tablespoon lemon juice
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • Pinch of salt

For the chimichurri:

  • 1 cup chopped fresh parsley
  • 2 – 3 garlic cloves, minced
  • 1 teaspoon oregano
  • 1 teaspoon red pepper flakes, optional
  • 2 tablespoons red wine vinegar
  • 1 cup extra virgin olive oil, or enough to cover all the ingredients


  1. Wash and trim the hard stem of the cauliflower, and bring a large pot of water to boil (test the amount of water first by dipping your cauliflower in it, make sure the water can cover the entire cauliflower without spilling)
  2. Boil the cauliflower for 8-10 minutes, or till just fork tender, adjust based on the size of your cauliflower
  3. Preheat the oven to 435°F
  4. Mix all the seasonings for the cauliflower, pour some seasonings in from the bottom so the flavour gets inside, massage and coat the entire cauliflower well
  5. Roast the cauliflower in a lined baking sheet on top rack for 40 minutes
  6. Prep the chickpeas, drain and rinse, then toss the chickpeas in the seasonings till well combined, transfer to a lined baking sheet
  7. When the cauliflower is halfway done, after 20 minutes, add the chickpea tray into the oven, and bake together for the rest 20 minutes
  8. Meanwhile, make the chimichurri sauce and tofu feta
  9. Finely chop the fresh parsley by hand (food processor not recommended). Then mix the parsley with minced garlic, and the rest of the ingredients, set aside to marinate and infuse
  10. Add all the tofu feta ingredients to a processor, blend till very smooth and silky
  11. When cauliflower and chickpeas are done cooking, assemble the dish, spread some whipped tofu feta on a plate first, then crispy chickpeas, cauliflower, and drizzle on tahini and chimichurri
  12. Serve hot and enjoy!

Recipe from Vegan Bunny Chef.