. . . is licking the plate whenever I want.

Tonight’s dish, Plated.com’s Roasted Cauliflower and Chickpea Tacos with Lime Crema, is lick-worthy, believe me.

Plated sent me the recipe several weeks ago, but this has been a busy month, so this dish didn’t get cooked immediately. That’s completely my fault, but it means I had to throw out several of the spoiled ingredients, then re-buy so I could try the meal.  I’d be more upset, but OMG it was worth the wait. So. Good.  And to think I was apprehensive about the chickpeas!

Despite the plate-licking goodness, my refrigerator is holding scads of leftovers.  Tomorrow night tacos will be on the menu again, much appreciated after a long evening teaching, but I’ll still have extra roasted cauliflower and chickpeas.  If there is any tahini lurking in the pantry I’ll make a little hummus.  If not, I’ll try chickpea and cauliflower quesadillas.

The recipe also used red cabbage for a garnish and, of course, I had to buy an entire cabbage.  My cabbage solution is to try pickling.  Thanks to Amazon Prime, my canning set should arrive before the cabbage wilts.