Roasted Chickpeas and Cauliflower with Sesame Sauce

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Inspired by sesame chicken this dish is all about the sesame sauce

Prep Time 20

Cook Time 45

Servings

Preheat oven to 400 and line 2 roasting pans with parchment paper or use air fryer.
Cut cauliflower into florets and place in a large bowl
Spray cauliflower with avocado oil to coat and sprinkle 1/2 cup oat flour. Toss to coat and place cauliflower on roasting pan. Make sure no excess flour is on the roasting pan because it will burn.
Place in the oven to roast for about 45-50 minutes. Mix after 20 minutes and take out of oven after desired crispness. Or roast in the air fryer for about 20 minutes on 350.
On the second roasting pan place drained and dried chickpeas with a sprinkle of salt.
Let roast for 20-30 minutes until lightly brown and crispy. Or place in the air fryer at 350 for about 10 minutes shaking occasionally.
In a sauce pan, add the dressing ingredients on medium heat. Bring to a low boil, and then allow to simmer for 5 minutes.
Once the veggies and chickpeas are done, take out the amount you want to serve and place in a bowl. Pour over dressing and mix to coat. This step is optional if you just want to pour the sauce over the veggies but I like to coat them.
Serve over rice, rice noodles, greens, or whatever you want. Add a few green onions and a lot of sesame seed.
For leftovers leave sauce and veggies separate so the cauliflower does not get soggy. Dressing will keep in the fridge for about a week to serve with whatever you want.

Nutrition facts are calculated only for the sesame sauce with monk fruit sweetener.

Sugar: 4.2g