Saturday, January 25, 2014

Curry Roasted Cauliflower and Chickpeas

When I go to the grocery store or farmer's market, I always try to buy at least one thing that's not on my normal rotation. That way, I end up eating a variety of produce, rather than sticking to the same fruits and veggies (and nutrients) week after week.

 This week, my pick was cauliflower! I knew I would roast it, since that's my favorite way to eat cauliflower, and the rest just sort of fell in place in my mind. So there you have it - one super easy, super flavorful (vegan and gluten free!) side dish that requires little more than a roasting pan and the acceptance of turmeric-stained fingers.

Curry Roasted Cauliflower and Chickpeas

Makes 4 servings

  • 1 large head cauliflower, cut into florets
  • 1 can chickpeas, drained and rinsed
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons olive oil
  • chopped dry roasted peanuts, fresh limes, and cilantro for garnish
  1. Heat the oven to 425 degrees F. Line a baking sheet with aluminum foil.
  2. Toss the cauliflower florets, chickpeas, spices, and olive oil together in a large bowl.
  3. Spread in an even layer on the prepared baking sheet.
  4. Roast for 20 minutes, until the cauliflower is tender and browned, and the chickpeas have firmed up a little.
  5. Garnish with chopped peanuts, a squeeze of lime, and cilantro.

1 comment:

  1. These look absolutely delicous! I love roasted cauliflower, but I typically just do cheese or garlic. Curry powder is a great idea!