• 1 medium sized head yellow cauliflower, or white if you prefer
• 1 (15 oz) can chickpeas, drained and rinsed
• 2–3 tablespoons olive oil
• 3/4 teaspoon yellow curry powder, I like to use one that is not spicy
• 1/4 teaspoon ground turmeric
• 1 teaspoon granulated garlic
• 3/4 teaspoon onion powder
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1/3 cup dried cranberries
• Optional additions: salted roasted cashews, fresh cilantro, fresh lime or lemon juice

Coconut Curry Tahini Dressing:

• 3/4 cup tahini (make sure you find one that is not bitter tasting if you aren’t familiar with tahini)
• 1/3 cup unsweetened lite coconut milk
• Juice of 1 large lemon
• 2 tablespoons dijon mustard
• 1 tablespoon pure maple syrup
• 2 tablespoons tamari, or soy sauce
• 2 cloves garlic, minced
• 1 teaspoon fresh grated ginger
• 1/2 teaspoon yellow curry powder
• Salt and black pepper, to taste