Roasted Cauliflower and Chickpeas with Garlic Cilantro Yogurt - Slender Kitchen
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Roasted Cauliflower and Chickpeas with Garlic Cilantro Yogurt

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349
Calories 
47g
Carbs 
12g
Fat 
19g
Protein 
6
Weight Watchers® SmartPoints™
(10 PointsPlus®)

Recipes Content

Recipe
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Rating: 0 - 0 comments

Curry Roasted Cauliflower and Chickpeas with a Garlic Yogurt Sauce may just be my new favorite meatless meal and side dish. It's so full of flavor and you will be fighting for the last bit of just charred cauliflower and rich, nutty chickpeas.

I am officially obsessed with this dish. Between the roasted cauliflower, which was already one of my favorite things, and the nutty chickpeas and the garlicky yogurt sauce - it's so good. And it couldn't be easier since you just throw everything onto a sheet pan and toss it in the oven. I usually serve it on a bed of couscous or brown rice but any hearty grain would work. And if you want something green, it's pretty delicious with some kale or Swiss chard thrown in the mix as well.

When it comes to serving this dish, one of my favorite ways is on a quickly toasted pita or flatbread with a hearty dose of smashed avocado and lemon. It's dreamy. 

Prep Time

Roasted Cauliflower and Chickpeas with Garlic Cilantro Yogurt

Prep Time: 
Cook Time: 
Total Time: 

Ingredients

4
  • 1 U head cauliflower, cut into florets
  • 20 oz. canned chickpeas, drained
  • 1/2 U sweet onion, sliced
  • 2 tbsp. olive oil
  • 1 tbsp fresh ginger, grated
  • 1 tbsp. curry powder
  • 1 cup nonfat plain Greek yogurt
  • 1/4 cup cilantro, chopped
  • 1 U garlic clove
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 tbsp. lemon juice

Nutritional Facts

Serving Size: 
2 cups and 1/4 cup yogurt
Amount Per Serving
Calories 349
Calories from Fat 102
% Daily Value *
Total Fat 12g
18%
Saturated Fat 1g
7%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 714mg
31%
Total Carbohydrate 47g
15%
Dietary Fiber 4g
16%
Sugars 7g
Protein 19g

Directions

  1. Heat the oven to 400 degrees. Toss together the cauliflower, chickpeas, onion, ginger, olive oil, curry powder, salt, and pepper.
  2. Place on a large baking sheet. Roast for 30 minutes, tossing halfway through, until cauliflower is tender and golden brown.
  3. Meanwhile, use the back of your knife to smash the garlic and salt into a paste. Add to the yogurt along with the cilantro, pepper, and lemon juice.
  4. Serve the roasted cauliflower and chickpeas with yogurt sauce.
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† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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