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Curry Roasted Cauliflower with Masala Chickpeas & Ginger Cucumber Salsa
2 or 4 Serving Dinner

Curry Roasted Cauliflower

with Masala Chickpeas & Ginger Cucumber Salsa

Tags: Gluten-Free High-Protein <600 Calories Soy-Free Nut-Free Chef's Choice Less Prep High Fiber Bone Health
SERVINGS
PREP & COOK TIME
30 min
CALORIES
480
FAT
7g
CARBOHYDRATES
82g
PROTEIN
25g

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INGREDIENTS

  1. 1 head of cauliflower, stem removed and cut into florets
  2. 1 tsp curry powder
  3. 1 garlic clove, peeled and minced
  4. 1 oz fresh ginger, peeled and minced (divided)
  5. 13.4 oz chickpeas, drained and rinsed
  6. 1 tsp garam masala
  7. 1 tbsp tomato powder
  8. 1 cucumber, diced
  9. 1 scallion, trimmed and thinly sliced
  10. 1 lime, zested and juiced
  11. ¼ oz fresh cilantro, leaves and tender stems chopped
  12. 2 oz tamarind chutney
  13. Salt*
  14. 3 tbsp olive oil*
  15. *Not included
  16. For full ingredient list, see Nutrition.
Allergens: N/A
Tools: Small nonstick skillet with lid, Baking sheet
SERVINGS
PREP & COOK TIME
30 min
CALORIES
480
FAT
7g
CARBOHYDRATES
82g
PROTEIN
25g

Get Recipes Delivered

INSTRUCTIONS

1
Roast the cauliflower

Preheat the oven to 425°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.

2
Make the masala chickpeas

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 ½ 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.

3
Make the cucumber ginger salsa

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.

4
Serve

Divide the masala chickpeas between bowls. Top with curry roasted cauliflower and ginger cucumber salsa. Drizzle with tamarind chutney. Enjoy!

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