Ingredients

The following ingredients have 4 Servings
  • 3 cups cauliflower florets
  • 2 cups small potatoes quartered ( or baking potato chopped to 3/4-1 inch cubes)
  • 15 oz canned chickpeas rinsed and drained (or 1.5 cups cooked)
  • 1 zucchini sliced
  • salt (pepper, oil as needed)
  • 1/2 cup vegan sour cream or use my homemade sour cream (more if needed)
  • 1 tsp dijon mustard
  • 1/2 tsp lemon juice
  • 1/2 tsp dried dill
  • 1/2 tsp dried parsley
  • 1/2 tsp onion powder
  • 1/2 tsp onion flakes
  • 1/4 tsp garlic powder
  • 1/2 tsp maple syrup
  • a generous dash of black pepper
  • 1/4 tsp salt or to taste
  • fresh dill and chives for garnish.
  • tortilla strips or potato chips for garnish (optional)

Instruction

  • Preheat the oven to 425 degrees F / 220ºc.
  • In a bowl, combine cauliflower and potato with olive oil, salt, and pepper. Spread on a parchment-lined baking sheet.
  • Bake for 15 minutes.
  • In the same bowl, toss the chickpeas and zucchini with a little oil, salt, and pepper. Add to the baking sheet.
  • Continue to bake the vegetables for another 15 minutes, or until potatoes and cauliflower are well roasted.
  • Make the dressing: Mix everything under dressing. Taste and adjust salt, tang, and herbs.
  • Transfer baked veggies to a serving bowl. Add the dressing and toss to coat. Garnish with fresh dill, chives, and potato chips.