Ingredients

• 1 head of cauliflower, leaves removed and bottom trimmed
• 1 – 15 oz can of chickpeas
• ½ cup green olives
• 2 TB olive oil
• 1 TB paprika
• 1 TB cumin
• 1 tsp onion powder
• 1 tsp garlic powder
• ½ cup of slivered almonds

Herb Tahini

• 1/2 cup tahini
• 1 garlic clove
• 1 cup fresh parsley and cilantro combined
• Juice of 1 lemon
• 1/2 tsp salt
• 4 – 5 TB water

Preheat oven to 425 degrees F. Slice the cauliflower into ½’’ slices down the middle (rather than in florets) and place flat on a nonstick sheet pan. Drizzle with olive oil and coat generously with paprika, cumin, onion powder, garlic powder. Roast in oven 25-3 minutes. While roasting, mix the chickpeas and green olives in a separate bowl and set aside. These will be served fresh, not roasted. Meanwhile toss your raw slivered almonds in a nonstick pan on medium heat, turning frequently for about 4-5 minutes until golden brown then remove to cool. The herb tahini sauce can easily be prepared in a food processor or Vitamix by combining all ingredients and blending until it is smooth and creamy with a vibrant green color. This sauce will last all week in the fridge and makes a great marinade or dressing. Once the cauliflower is browned and crispy on the bottom, remove from oven and arrange on your serving platter. Pour your chickpea olive mixture over the top, sprinkle with some fresh parsley, then top with your crunchy pan roasted almonds. These add an unexpected nutty bite to the creamy herb dressing and the sweet roasted cauliflower – a perfect vegetable side dish or main attraction!

Here are cats in the winter: