1/2 small head cauliflower, cut into florets
1/2 cup cooked chickpeas or 1 cup canned chickpeas drained
1/2 cup large diced yellow onions
5 cloves garlic
3 Tbsp extra virgin olive oil
1 Tbsp minced thyme
1/2 cup full fat coconut milk
1. Preheat oven to 400°F.
2. In a large bowl, toss together the cauliflower, chickpeas, garlic, onions, thyme, olive oil, salt and pepper to taste.
3. On baking sheet spread mixture evenly and roast for 30 minutes until golden brown.
4.Using blender or food processor blend cauliflower mixture with 1/2 cup of coconut milk and blend until smooth. Set aside while you prepare the broccolini and zucchini.