INGREDIENTS
2 1/2 cups
chickpeas
8
garlic cloves
1 tsp
baking soda
1/2 cup
tahini
1/2 cup
lemon juice
1/3 cup
olive oil
1/2 tsp
ground cumin
1 serving
salt
1 serving
canola oil
1/2 lb
cauliflower
2 tsp
curry powder
1 large
onion
1 1/2 tsp
pink peppercorns
1 serving
parsley