Roasted Cauliflower with Herby Yogurt and Curried Garlic Chickpeas

Name: Roasted Cauliflower with Herby Yogurt and Curried Garlic Chickpeas
Prep time: 20 min
Cook time: 35 min
Yield: 4 servings
Cuisine: Québécoise
Ingredients: 1 cauliflower, cut into large florets; 2 tablespoons (30 ml) olive oil; 1 clove garlic, minced; 1/2 teaspoon (2.5 ml) salt; Pepper, to taste; 1/4 cup (30 g) pine nuts; 1/4 cup (60 ml) olive oil; 2 garlic cloves, minced; 1 1/2 c. teaspoon (7.5 ml) curry powder; 1/2 teaspoon (2.5 ml) turmeric; 1 can 540 ml chickpeas, rinsed and drained; 1/4 teaspoon (1.25 ml) salt; 1/2 cup (125 ml) plain dairy-free yogurt; 1/2 cup (20 g) fresh herbs to taste (I used dill and parsley); Zest of 1 well-washed lemon; 1 tablespoon (15 ml) lemon juice; 1/4 teaspoon (1.25 ml) salt; 2 Lebanese cucumbers, cubed; 2 tablespoons (30 ml) chopped fresh herbs of your choice; Honey drizzle

I was inspired by Quebec’s purple cauliflower to concoct this delicious and over-the-top recipe for you! For me, roasted cauliflower is really the best way to serve it. I wanted as many textures as possible in this recipe, so I decided to serve it with a super-fresh herby yogurt and curried garlic chickpeas! It’s a recipe that makes a perfect main meal when served with dairy-free naan bread or pita bread! Otherwise, I like to serve it as a side dish too!

Ads

Preparation time: 20 minutes
Cooking time: 35 minutes
Servings: 4

Ingredients

Roasted Cauliflower

1 cauliflower, cut into large florets
2 tablespoons (30 ml) olive oil
1 clove garlic, minced
1/2 teaspoon (2.5 ml) salt
Pepper, to taste

Curry and Garlic Chickpeas

1/4 cup (30 g) pine nuts
1/4 cup (60 ml) olive oil
2 garlic cloves, minced
1 1/2 c. teaspoon (7.5 ml) curry powder
1/2 teaspoon (2.5 ml) turmeric
1 can 540 ml chickpeas, rinsed and drained
1/4 teaspoon (1.25 ml) salt

Herby Yogurt

1/2 cup (125 ml) plain dairy-free yogurt
1/2 cup (20 g) fresh herbs to taste (I used dill and parsley)
Zest of 1 well-washed lemon
1 tablespoon (15 ml) lemon juice
1/4 teaspoon (1.25 ml) salt

Toppings

2 Lebanese cucumbers, cubed
2 tablespoons (30 ml) chopped fresh herbs of your choice
Honey drizzle

Ads

Preparation

Roasted Cauliflower

Preheat oven to 375°F and place rack in center. Line a baking sheet with parchment paper.
Place cauliflower florets on baking sheet. Add oil, garlic, salt and pepper and toss gently to coat cauliflower florets with oil. Bake for 25 minutes.

Curry and Garlic Chickpeas

In a large skillet heated over medium-high heat, brown pine nuts for 3 minutes, stirring occasionally. Add the oil, garlic, curry powder and turmeric and cook for 2 minutes, stirring frequently. Add chickpeas and salt and cook for a further 3 minutes.

Herby Yogurt

In a small bowl, combine all the ingredients for the herb yogurt.
Spread the yogurt on the bottom of a serving plate. Add cauliflower florets, curried chickpea mixture and garnishes. Enjoy!

Ads