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Ingredients
  • 2 cups (8 ounces / 225 g) cauliflower florets
  • 3 Tablespoons (45 ml) olive oil, divided use
  • 1 teaspoon curry powder
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • ¼ cup (60 ml) fresh lemon juice
  • 1 (15-ounce / 425-g) can chickpeas, rinsed and drained
  • ¼ cup (35 g) sesame seeds
  • 1 garlic clove, peeled
  • 1 teaspoon ground cumin
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