Roasted Cauliflower and Chickpeas with Garlic Cilantro Yogurt
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- 1 head cauliflower, cut into florets
- 20 oz. canned chickpeas, drained
- 1/2 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 garlic clove
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 tbsp. lemon juice
Heat the oven to 400 degrees. Toss together the cauliflower, chickpeas, onion, ginger, olive oil, curry powder, salt, and pepper. Place on a large baking sheet.
Roast for 30 minutes, tossing halfway through, until cauliflower is tender and golden brown.
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.
Serve the roasted cauliflower and chickpeas with yogurt sauce.
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