Ingredients
-
-
1
-
15
-
1
-
1
-
-
-
2
-
-
-
-
-
-
-
Directions
In an effort to still enjoy the flavors yet lighten things up a bit, I decided to create this roasted cauliflower and chickpea dish with minty yogurt. Its great for lunch or as a side dish with dinner. I added a touch of sugar to the yogurt because I think the sweetness balances out the flavors. The lemon zest and mint really brighten things up and I like the contrast between the cold yogurt and the warm cauliflower and chickpeas. I hope you like it too!,Guest author Jackie Ourman, who writes at CAFE Celiac & Allergy Friendly Epicurian and I tested these out myself while taking the photos and we LOVED this recipe although I added some fresh garlic! Visit her site for more gluten-free recipes.
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Steps
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1
Done
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In a Large Bowl, Toss Cauliflower Florets, Drained Chickpeas, Olive Oil, Curry Powder, Salt and Pepper Together and Spread on Baking Sheet |
|
2
Done
|
Roast in Oven, 30 Minutes, Tossing Halfway Through, Until Golden Brown. |
|
3
Done
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Meanwhile, Mix Yogurt, Mint, Sugar and Lemon Zest Together. Add Kosher Salt and Pepper, to Taste. |
|
4
Done
|
to Serve, Divide Yogurt and Spread on the Bottom of Each Plate, Top With Roasted Cauliflower and Chickpeas. |
