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SERVES: 3 | TIME: 30 MIN
INGREDIENTS
- 1 large cauliflower head, cut into small florets
- 1 (15-oz) can chickpeas, drained & rinsed
- 3 Tbsp olive oil
- 1 Tbsp ground cumin
- 1/4 tsp salt
For Bowl:
- 2 cups fresh mint leaves, finely chopped
- 1 cup dry roasted almonds, chopped
- 1/2 cup currants
- 1/4 cup lemon juice
- salt & pepper to taste
PREPARATION
- Heat the oven to 400F. Spread chickpeas out on paper towels and pat dry. In a large bowl, toss together the cauliflower florets and chickpeas with 3 Tbsp olive oil, 1 Tbsp cumin + 1/4 tsp salt.
- Spread mixture out on in a single layer on a large baking sheet. Then roast for ~20-30 min., until the cauliflower is tender and everything is golden-brown.
- While roasting, pick the leaves off the mint and chop.
- Remove cauliflower and garbanzos from oven. Toss in a large bowl with mint, lemon juice, additional salt to taste, almonds and currants.
- Set aside two servings for later in the week.
Like this recipe? Try this Curry Roasted Cauliflower Bowl!
