
Curry Roasted Cauliflower
with Masala Chickpeas & Ginger Cucumber Salsa
Nutrition (per serving)
Get Recipes Delivered
INGREDIENTS
- 1 cauliflower head, cut into florets
- 1 tsp Madras curry powder
- 1 garlic cloves, peeled and minced
- 1 oz ginger, peeled and minced (divided)
- 6 oz organic chickpeas
- 1 tsp garam masala
- 1 tbsp tomato powder
- 1 cucumber, diced
- 1 scallion, trimmed and thinly sliced
- 1 lime, zested and juiced
- 0.25 oz cilantro, leaves and tender stems chopped
- 1/4 cup tamarind chutney
Nutrition (per serving)
Get Recipes Delivered
INSTRUCTIONS
Preheat the oven to 425Β°F. Add cauliflower, curry powder, 1 tbsp olive oil, and a pinch of salt to a baking sheet and toss. Roast cauliflower until tender and golden brown, 12 to 15 minutes.
Heat 1 tbsp olive oil, garlic, just half the ginger, and a pinch of salt in a small nonstick skillet over medium-high heat and cook until fragrant, 1 to 2 minutes. Add chickpeas, garam masala, tomato powder, and Β½ cup water and bring mixture to a simmer. Cook until mixture reduces slightly and begins to coat the chickpeas, 3 to 6 minutes. Turn off heat and cover skillet with a lid to keep warm.
Add remaining ginger, cucumber, scallion, lime zest, lime juice, cilantro, a pinch of salt, and 1 tbsp olive oil to a small bowl. Stir to combine and set aside.
Divide the masala chickpeas between bowls. Top with curry roasted cauliflower and ginger cucumber salsa. Drizzle with tamarind chutney. Enjoy!
SIMILAR RECIPES

Braised Coconut Chickpeas with Turmeric & Kale

Plantain Fritters with Pistachio Mole & Black Bean Salad

Braised Millet with Butternut Squash Agrodolce & Roasted Garlic Chickpeas

Gnocchi with Dilly-Fried Cabbage & Apple Arugula Salad

Crispy Lentil Cakes with Romesco & Spicy Cauliflower Salad
