Ingredients needed for your Cauliflower with Chickpeas and Curry
- 1 head cauliflower large one
- 2 cups Chickpeas canned or pre-boiled
- 1 onion
- 1 clove garlic pressed or finely chopped
- 3-4 tbs olive oil or other oil of your choice
- 1/2 tbs curry powder
- 1/2 tbs Coriander powder
- 1-2 pinches cumin powder
- 1 pinch chilli flakes
- Salt by taste
- black pepper
- 1 lime juiced
- fresh mint optional
Cauliflower is one of our new favourite autumn/winter vegetables. In my childhood I only have eaten it in pickled versions and frankly I had no idea about meals with cauliflower. Except that it’s tasty in pickles, it’s also suitable for soups, as a side dish or as a main dish, and it can perfectly replace broccoli or can be well combined with it…
Cauliflower is not only tasty but it’s also extremely healthy. It’s proven in many medical researches that it has anticancer and anti-inflammatory effect, it also has good effect on cardiovascular diseases and high blood pressure.
It helps with stomach problems and hormonal imbalance. Due to its low caloric value and minimum amount of fat, it’s suitable for people who aim to reduce their weight. Cauliflower is also rich in vitamin C and antioxidants.
If you are already convinced to eat more cauliflower we can start with this amazing recipe for roasted cauliflower with chickpeas and curry.
How to prepare the Cauliflower with Chickpeas and Curry
ROASTED CAULIFLOWER WITH CHICKPEAS AND CURRY
Ingredients
- 1 head cauliflower large one
- 2 cups Chickpeas canned or pre-boiled
- 1 onion
- 1 clove garlic pressed or finely chopped
- 3-4 tbs olive oil or other oil of your choice
- 1/2 tbs curry powder
- 1/2 tbs Coriander powder
- 1-2 pinches cumin powder
- 1 pinch chilli flakes
- Salt by taste
- black pepper
- 1 lime juiced
- fresh mint optional
Instructions
- Heat up the oven at 200 degrees. Wash the head of cauliflower and dry it with a towel. Remove the leaves and the thick part of the stem and divide into roses.
- Put the roses in a large bowl and add the olive oil and the pressed garlic. Stir well and add the dried spices. Stir again as you aim the spices to spread well so each rose to gain curry color.
- Put in a baking sheet covered with baking paper in the oven and roast it for like 30 minutes. During this time peel and cut the onion and drain well the chickpeas from the water.
- After the 30 minutes have passed, add the onion and the chick-peas and stir well. Roast it for 10 minutes more.
- Garnish with fresh lime juice and sprinkle with fresh mint.