Roasted Curry Cauliflower and Chick Peas

Tossing together some veggies and chick peas and roasting on a sheetpan is a way to get a flavorful vegetarian meal on the table fast.

1 head cauliflower, cut in flowerets, about 4-5 cups

2 carrots, cut into large matchsticks

1 15 oz can chick peas, rinsed and drained

1 pint grape tomatoes, halved lengthwise

Cauliflower roasting sauce:

1/4 cup mayo

1 Tbsp almond butter

1-2 Tbsp rice vinegar - enough to make saucy

1 tsp Kasmiri chili

1/2 tsp each of:

coriander

turmeric

fenugreek

cardamom

salt

Serving Sauce:

1 Tbsp lemon juice

2 Tbsp olive oil

2 cloves garlic

palmful parsley

palmful cilantro

Preheat oven to 400F (convection) or 425F normal. Blend together the serving sauce ingredients in a small food processor. Set aside in a small bowl.

Whisk together the roasting sauce ingredients in a medium bowl.

Toss the cauliflower, carrots and chick peas with the roasting sauce in a large bowl.

Turn out onto two oiled rimmed baking sheets, shaking to spread the cauliflower mixture evenly.

Roast for abut 20-30 minutes. Half way through, turn veggies over and add the tomatoes.

Serve roasted cauliflower with rice and serving sauce. If desired, garnished with dill.

Cook’s Note: I also garnished this dish with a spicy, crispy roasted channa dahl snack (found in Indian grocers).

Comments

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