QUICK AND EASY ROASTED CAULIFLOWER WITH CHICKPEAS

I’ve released a Spinach and Sweet Potato Dahl not too long ago and I remembered thinking how delicious it was. It’s really somethin’ so be sure to check it out if you haven’t already. Anyway, I digress. I spent the evening thinking about how much I missed a good Indian Takeaway; they’re not easy to get a hold of these days if you’re strictly plant based.

Which is why I spent some time tinkering with a couple of dishes. I wanted them to be easy sides to complement the Dahl but not take hours to prepare. I’m posting this alongside another equally easy to prepare dish; both of which can easily crank the flavour dial on your meal to a solid 10 out of 10.

So without further ado, lets get stuck in. Here’s what you’ll need:

  • 4 Medium Potatoes
  • 1 Small Head of Cauliflower (broken into florets)
  • 1 Can of Chickpeas
  • Olive Oil
  • 2 Tsp Curry Powder
  • Salt and Pepper for Taste
  • Minced Cilantro or Parsley

Bung everything into a roasting tray (minus the Cilantro or Parsley), mixing everything well. Preheat your oven to 200c and cook it all for 30-35 Minutes. Sprinkle on your herb of choice when you take it out of the oven. If you like your sides spicy, add some chilli powder for taste.

This is intended to the first of a two part side recipe for any Indian inspired meal so be sure to check out the other recipe here: Quick and Easy Sag Aloo.

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