Ingredients:

1/4 c olive oil, divided

1 head cauliflower, broken into florets

 Salt and pepper

1-15 oz can chickpeas, drained

1/4c tahini

1/4c water

1 lemon 

1-2 tsp garam masala 

1 Tbls Harissa

Pinch smoked paprika

1/2 tsp soy sauce

3-4 large pitted medjool dates, chopped

4 oz crumbled feta

2 heaping Tbs pine nuts

6 oz Greek yogurt 

For garnish:

Cilantro , Sliced jalapeño , scallion, Pinch or two of sumac, Additional olive oil to drizzle

Directions:

Preheat oven to 425°F. 

Line a baking sheet with parchment. 

Roast pine nuts in a cast iron pan stirring frequently for about 1 minute until golden. 

Whisk tahini, water, and juice from half the lemon until creamy, season with salt and pepper. 

In a large bowl add cauliflower and 2 Tbs olive oil, salt and pepper. 

Add to baking sheet and roast for 15 minutes.

add garam masala and toss. 

Bake for another 15 minutes or until edges brown a bit. 

Set aside

Whisk together Harissa, smoked paprika, 1 tbls lemon, soy sauce, salt and pepper. 

Dry the drained chickpeas to remove all excess moisture so they crisp up. 

In a medium pan add olive oil and dried chickpeas, sauté until skin blisters. 

Add harissa mixture and continue to sauté until skins crisp up about 5 mins. 

Turn the heat to low and add pine nuts sauté for another minute.

Add chickpeas, dates, and feta to the cauliflower pan and bake for another 5 minutes to allow flavors to commingle.

To serve add the yogurt to a bowl. Top with the cauliflower mixture and garnish with the pine nuts, cilantro, jalapeño, chives, sumac and the tahini dressing.