Greetings fellow steemians. I hope you all enjoyed your Sunday and are ready for another #Fruitsandveggiesmonday.

This is my NON-ENTRY to #Fruitsandveggiesmonday as I am the honorable judge this week. Can’t wait to see all your entries. Good luck ;)

If you never have heard about this wonderful weekly event, then go check out @lenasveganliving's blog for more info, stunning pictures and super delicious, 100% plant-based recipes made from scratch.

But let’s talk Sunday Roast. I Had the afternoon off yesterday and this is what came out of the kitchen. Enjoy ;)

VEGAN SUNDAY ROAST | SPICY CAULIFLOWER ROAST WITH RAINBOW CHICKPEA SALAD AND TOMATO VEGGIE SAUCE

INGREDIENTS (SERVES 2-3)

For the marinated cauliflower

1 head of a cauliflower
¾ cup vegan unsweetened yogurt
1 tbsp Korean chili powder
½ tbsp cumin powder
½ tbsp coriander powder
2 tsp turmeric powder
Fresh ginger and garlic, peeled
1 tbsp extra virgin coconut oil
Sea salt to taste

For roasted chickpea salad

1-1.5 cup cooked chickpeas
¾ cup red cabbage, shredded
2 cups salad greens of your choice
¾ cup bell pepper, chopped
¾ cup tomatoes, chopped
½ cup onions, chopped
1-2 tbsp toasted sesame seeds. I used a mix of black and white
2-3 tbsp toasted sunflower seeds

Herb mix roasted chickpeas

½ tsp coriander seeds
½ tsp cumin seeds
½ tsp mustard seeds
Sea salt and black pepper to taste

for the tomato veggies sauce

2 cups of my homemade veggie marinara sauce

FYI: FIND THE RECIPE FOR MY HOMEMADE MARINARA SAUCE HERE

DIRECTIONS

FYI: I had some of my pre-prepped marinara veggie sauce left I made the other week, so I used that one. If, however, you are stating this recipe from; scratch, make a tomato veggie sauce first. Make sure to make enough and freeze for later. It always comes in handy.

First puree ginger and garlic in equal quantities until a smooth paste. I made a little jar of this as I use these flavors a lot. The jar can be kept for quite a while in the fridge. Then add all marinade ingredients to a bowl. Whisk well to combine.

Make sure to keep the head of the cauliflower intact when you trim the outer leaves. .
Pour the marinade over the cauliflower head. Rub well to coat the entire cauliflower. Cover and refrigerate for minimum 1 hour. If you have time, marinate for 4-6 hours or even overnight.
Roast the cauliflower with the marinade in the oven at 400F or 200C for 40 to 45 minutes on until tender. The sauce/marinade around the cauliflower might burn but that’s just fine we don’t need that part anymore.
Meanwhile, heat cooking oil in a skillet to pan-roast the chickpeas. Add chickpeas and herb mix and cook until lightly browned. I always toast a big batch of sesame seeds and sunflower seeds so I added them last. If you have raw sesame seeds or sunflower seeds, add them while pan-roasted the chickpeas for an extra toasted flavor.
Combine all other salad ingredients. Toss to combine. When chickpeas are ready, add them to your salad.
Slice cauliflower in “steaks” and serves with warm tomato sauce and rainbow chickpea salad.