Adapted from http://jenessasdinners.
- 1 head of cauliflower, broken into florets
- 2 cans (15 oz.) chickpeas, drained, rinsed, and dried well
- 1/4 cup chopped parsley
- 6 tbsp. olive oil
tbsp. garam masala (or, if you don't have any garam masala, as I
didn't, use a mix of mostly cumin, some cardamom, black pepper,
cinnamon, and a little bit of nutmeg and cloves)
- 1 tbsp. black pepper
- 1 tbsp. curry powder
- 1 tsp. ground ginger
- 1 tsp. paprika
- 1 tsp. salt
- 1 tbsp. lemon juice
Once chickpeas and cauliflower are roasted, remove from oven. Mix with fresh lemon juice. Salt to taste. Add fresh parsley, if you have it. Or fresh mint might be delicious. Serve with cooked quinoa, roasted squash, lettuce, or other side. Add a dollop of plain Greek yogurt for creaminess, chunks of avocado, and/or pomegranate seeds.