INGREDIENTS
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2 teaspoons cumin
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2 teaspoons coriander
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1/4 teaspoon cayenne
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1/2 teaspoon pepper
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1 1/2 teaspoons salt
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1 head of cauliflower
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1 15-ounce can of chickpeas, drained, rinsed and dried (skins removed if preferred)
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1/3 cup olive oil
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8 ounces Greek yogurt
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11/2 tablespoons fresh lemon juice
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2 garlic cloves, minced
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2 tablespoons chopped cilantro (plus more for garnish)