Perhaps I should deem this week’s recipes for the blog under the title “International Week.” Our family loves discovering new cuisines and recipes for interesting foods. Among one of our newest loves is our joy of Indian Food.
I saw a recipe like this demonstrated on an Indian inspired cooking show. I tried my hand at it for two reasons: SPH loves cauliflower and R loves chickpeas. This combination was tasty and provided a favorite dish for both these special boys in my life. G and I had a combination of both, with G commenting he was more in daddy’s camp of cauliflower.
This is a simple dish to prepare and roast, but full of flavor.
Indian Roasted Cauliflower and Chickpeas
½ head cauliflower, cut into small florets
1 - 15 ounce can chickpeas, drained, rinsed and patted dry
1 tablespoon vegetable oil
½ teaspoon salt
½ teaspoon turmeric
¼ teaspoon garam masala
¼ teaspoon black pepper
dash of cinnamon
Preheat oven to 425 degrees.
In a large bowl, combine all ingredients, tossing well to fully coat each vegetable.
Pour onto a baking tray:
Roast for 15 minutes. Flip with a metal spatula. Cook for 5-10 minutes or until the cauliflower is browned slightly.
Serves 4-6 as a side.
Not your typical side dish, but a welcome departure from plain steamed vegetables!