Roasted Cauliflower & Chickpeas with Indian Spices

Serves 4-5

Kitchen Equipment

• Knife, cutting board
• Measuring cup, measuring spoons
• Large mixing bowl
• Strainer or sieve
• Can opener
• Large baking sheet lined with parchment paper

 

Ingredients

• 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)

Instructions

1. Preheat oven to 400℉.
2. 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.
3. Spread out on baking sheet and put in oven for 10 minutes.
4. 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.
5. 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.
6. 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.