Spicy roasted lemon, cauliflower, and chickpea bites & GIVEAWAY [closed]

☀️Looking for the perfect summer cookbook? ☀️

The Simply Citrus cookbook has 60 recipes that use fresh citrus fruits like oranges, lemons, mandarins, grapefruits and so much more. All recipes range from appetizers, soups, salads, entrees, desserts and drinks. Just browsing through the cookbook, the photos are so colourful and vibrant, it has me super excited for the summer! Coconut Lemon Bars, Chicken and Toasted Coconut Green Curry and the Roasted Sweet Potato, Lentil, and Orange Salad are just a few I can’t wait to try.

This cookbook was written by Marie Asselin, a freelance blogger and culinary teacher who won the 2017 International Association of Culinary Professionals (IACP) award for best recipe-based blog and IACP award for best food styling in a commercial food photograph.
Let’s just say she knows what she’s doing when it comes to recipe development!

Below you will see her Spicy Roasted Lemon, Cauliflower, and Chickpea Bites photo and recipe from the cookbook. How perfect is this recipe for summer potlucks, drinks on the patio or just as a fun afternoon snack!!!😍

MAKES 24 BITES

Spicy roasted lemon, cauliflower, and chickpea bites

• 1 (15.5-ounce) can chickpeas, drained, rinsed, and patted dry
• 1⁄2 head cauliflower, chopped into small florets
• 1 lemon, cut into 8 wedges
• 3 cloves garlic, unpeeled
• 2 tablespoons extra virgin olive oil
• 2 teaspoons crushed red pepper
• 1 teaspoon kosher salt
• 1 tablespoon finely grated lemon zest (about 1 lemon)
• 1 tablespoon toasted sesame seeds
• 1 tablespoon fresh thyme leaves

TO SERVE

• 1 cup Citrus Hummus (page 17) or store-bought plain hummus
• 24 mini pita breads

The heart of this recipe is a zesty salad, and the best thing about it is its versatility. Here, we spoon it over hummus to serve as a bite, but you can also stuff it in a pita along with crunchy lettuce to make a delicious lunch. It’s equally enjoyable warm or cold.

PREPARATION TIME: 45 MINUTES

1. Preheat oven to 450°F. Line a baking sheet with parchment paper.
2. In a large bowl, add the chickpeas, cauliflower, lemon, and garlic. Drizzle with the olive oil, and then add the red pepper and salt. Toss to coat. Spread mixture evenly over the baking sheet and roast for 20 minutes, until browned in bits. Remove from the oven and let cool slightly.
3. Press the roasted lemon slices to release their juice onto the cauliflower and chickpea mixture (discard the wedges). Press the roasted garlic cloves to release the tender flesh (discard the peels). Add the lemon zest, sesame seeds, and thyme. Toss and transfer to a serving bowl.
4. To serve, smear about 2 teaspoons hummus on each pita bread, and then top with some of the roasted chickpea salad.

Simply Citrus can be ordered here

🎉GIVEAWAY FOR THIS COOKBOOK IS GOING DOWN ON INSTAGRAM🎉

Head to @exploringhealthyfoods for all the details!

Thanks for reading!
-Brittney

Recipe from Simply Citrus by Marie Asselin, reprinted by permission of Gibbs Smith.

Cookbook provided for review however all opinions are my own.