This recipe is fresh, light & super easy to make… the perfect summer meal. The star of this easy vegetarian dish is the Tahini-Cashew Sauce, made with limited-edition Spicy Tahini-Cashew w/Diaspora Chillies! You could also use this sauce on anything from grain bowls to noodles!

Ingredients:

Lettuce Wraps:

• 1 small cauliflower head cut into florets
• 1 can chickpeas drained + rinsed
• 1 tbsp olive oil
• ½ tbsp lemon juice
• 1 tsp curry powder
• ½ tsp chili powder
• ¾ tsp turmeric
• ¼ tsp sea salt
• sprinkle of black pepper
• 3 tbsp cold water
• 1 small head of iceberg or butter lettuce 
• 1 cucumber, sliced
• Diced cherry tomatoes
• Crumbled feta cheese (optional) 

Tahini-Cashew Sauce:

• 1/3 cup Spicy Tahini-Cashew w/Diaspora Chillies
• 1 tsp lemon juice
• 3 tbsp hot water to thin (you can add more if you want it thinner) 

Directions:

1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper. 
2. In a medium bowl, whisk together curry powder, chili powder, turmeric, salt, lemon juice, olive oil, and water. Use hands to toss chickpeas and cauliflower florets, covering them with the mixture. 
3. Place seasoned chickpeas and cauliflower on a baking sheet and sprinkle with black pepper. 
4. Roast for 30 minutes, stirring once halfway through, until cauliflower is tender and chickpeas are lightly crispy. Remove from the oven and set aside.
5. While chickpeas and cauliflower are baking, whisk ingredients for Tahini-Cashew Sauce in a small bowl. Set aside.
6. To serve, place chickpea and cauliflower mixture inside a cup of iceberg lettuce. Garnish with cucumber slices, diced cherry tomatoes, feta cheese (optional) and a drizzle of Tahini-Cashew Sauce.