Yield: 4

Prep time: 15 minutes

Total time: 1 hour, 15 minutes

INGREDIENTS:

• 1 small or medium cauliflower
• 1 can chickpeas
• 1 leek 
• 1 tbsp harissa 
• 2 tbsp olive oil
• 1/2 cup natural yogurt
• 1 tsp salt
• Black pepper to taste
• Juice of 1 lemon
• 2  cloves garlic, grated
• 1 tbsp tahini
• Splash of water 

Optional Toppings

• 2 tbsp ready made pesto
• Drizzle of olive oil
• Parsley or dill to taste
• Pomegranate seeds to taste

INSTRUCTIONS: 

1. Preheat oven to 425 degrees.
2. Chop your cauliflower into florets, chop leeks in half lengthwise and wash thoroughly 
3. Toss your cauliflower florets, chopped leeks (you'll want 1/4in strips) and chickpeas in salt, pepper, olive oil and harissa.
4. Roast on a sheet tray for 35-45 minutes until cooked through and charred.
5. In a bowl mix together yogurt, garlic, lemon juice, salt, pepper, tahini, and a splash of water if you need (or want) to thin it out. The consistency should be like a pancake or crepe batter.
6. Serve warm or cold. This meal gets better day after day.
7. This will last for 5 days.