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Let's Make Roasted Cauliflower and Chickpeas with Garlic Cilantro Yogurt
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If you aren't roasting cauliflower and chickpeas, it's time to start! Everything is cooked on a single sheet pan with curry spices and then served with a delicious garlic yogurt sauce. Delicious, easy, and vegetarian.
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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
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Step 1 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.
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Step 2 Roast for 30 minutes, tossing halfway through, until cauliflower is tender and golden brown.
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Step 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.
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Step 4 Serve the roasted cauliflower and chickpeas with yogurt sauce.
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