Place the slaw and reserved dressing in the fridge until serving.Spiced roasted cauliflower and chickpeas:
Pre-heat oven to 200 degrees C.
Place the spice mix ingredients in a bowl and mix together.
Separate all of the cauliflower florets into bite size pieces.
Place florets and chickpeas in a bowl and drizzle well with olive oil and sprinkle with spice mix.
Use your hands to toss everything together until well coated.
Place the cauliflower and chickpeas on an oven tray (making sure not to crowd the tray) and roast for about 25 minutes, stirring once, until crispy and cooked.To serve:
sliced jalapenos, if desired
Top each flatbread with the spiced veggies.
Top with some slaw and add a spoon or two of the reserved dressing.
Top with some jalapenos, sesame seeds and a squeeze of lime juice.
Reprinted with permission of Heinstirred.
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