- Knife, cutting board
- Measuring cup, measuring spoons
- Large mixing bowl
- Strainer or sieve
- Can opener
- Large baking sheet lined with parchment paper
- 1 large head cauliflower, broken into bite-sized florets
- 1 medium potato, scrubbed but not peeled, cut into 1 inch cubes
- 1 red onion, sliced into wedges
- 1 19-oz can chickpeas
- 3 Tbs olive oil, divided
- 3 tsp curry powder, divided
- 2 tsp black mustard seeds, divided
- 2 tsp cumin seeds, divided
- 1 tsp turmeric, divided
- salt, pepper to taste
- yogourt sauce of your choice, for serving (suggestions follow)
- Preheat oven to 400℉.
- Put cauliflower and potatoes in a large bowl, drizzle with 2 Tbs of the olive oil, sprinkle with 2 tsp curry powder, 1 tsp black mustard seed, 1 tsp cumin seeds, ½ tsp turmeric, and a bit of salt & pepper. Toss well to combine.
- Spread out on baking sheet and put in oven for 10 minutes.
- Meanwhile, open, drain and rinse the chickpeas. Toss them into the same large bowl, along with the red onion. Drizzle with remaining 1 Tbs olive oil and add remaining 1 tsp curry powder, 1 tsp black mustard seed, 1 tsp cumin seed, and ½ tsp turmeric. Toss to combine well.
- Once the cauliflower and potatoes have baked for 10 minutes, add the chickpea-onion mixture to the pan and spread everything out evenly. Return to the oven for 20 minutes, until cauliflower is cooked through and getting brown on the edges.
- This can be served hot, or room temperature. A yogourt sauce is lovely on top — either cucumber raita, or a
Tahini-yogourt sauce: mix ¼ cup tahini with a cup of plain low-fat yogourt, season with salt and a few squeezes of fresh lemon or lime juice, to taste. Add a bit of cold water if it’s too thick — you want it pourable. Whisk together until smooth. I also like to add a couple of tsp of sumac, if I have it on hand.