About This Recipe
In an effort to still enjoy the flavors yet lighten things up a bit, I decided to create this roasted cauliflower and chickpea dish with minty yogurt. It’s great for lunch or as a side dish with dinner.
Ingredients
- cooking spray
- 1 medium head cauliflower (cut into bite-sized florets, about 6 cups)
- 15 oz can chickpeas (drained)
- 1 ½ tbsp olive oil
- 1 tsp curry powder
- kosher salt and pepper to taste
- ½ cup nonfat Greek yogurt
- 2 tbsp chopped fresh mint
- ½ tsp sugar
- ½ tsp lemon zest
Instructions
- Heat oven to 425 degrees Fahrenheit, line a baking sheet with foil and spray with cooking spray.
- In a large bowl, toss cauliflower florets, drained chickpeas, olive oil, curry powder, salt and pepper together and spread on baking sheet.
- Roast in oven, 30 minutes, tossing halfway through, until golden brown.
- Meanwhile, mix yogurt, mint, sugar and lemon zest together. Add kosher salt and pepper, to taste.
- To serve, divide yogurt and spread on the bottom of each plate, top with roasted cauliflower and chickpeas.
Source: This recipe is from
Skinnytaste.
Used with attribution.
Full original recipe with photos and notes available at the source link.
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