Coated in Garam Masala, Turmeric and Ground Cumin, this roasted cauliflower bakes up tender and flavourful - perfect for serving alongside your favourite main dishes or as its own light meal.
5 min
PREP TIME
30 min
COOK TIME
190
CALORIES
10
INGREDIENTS
Ingredients
Preparation
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INGREDIENTS 6 SERVINGS
- 6 cup (1.5 liters) cauliflower florets
- 1 can (540 milliliter) chickpeas , drained and rinsed
- 1/2 cup (125 milliliter) slivered almonds
- 2 tablespoon (30 milliliter) olive oil
- 1 tablespoon (15 milliliter) Garam Masala
- 1 tablespoon (5 milliliter) Turmeric Ground
- 1/2 tablespoon (2 milliliter) Cumin Ground
- 1 1/2 teaspoons (7 milliliter) salt
- 1/2 teaspoon (2 milliliter) freshly ground black pepper
- 1 tablespoon (15 milliliter) chopped parsley
Preparation
- 1 Preheat oven to 425°F (220°C).
- 2 In a large bowl, toss cauliflower, chickpeas, almonds and olive oil. Sprinkle with Garam Masala, turmeric, cumin, salt and pepper. Toss to coat
- 3 Arrange cauliflower mixture in an even layer on a greased baking sheet.
- 4 Bake 25-30 minutes, or until cauliflower is golden brown and tender.
- 5 Sprinkle with chopped parsley to serve.
NUTRITION INFORMATION
(per Serving)
