Curry Roasted Cauliflower and Chickpeas

Because the fridge was nearly empty today, I took the opportunity to completely empty it out and give it a good cleaning.  While I was at it, I threw away the few remaining bottles and jars of processed stuff.  For now, at least, my fridge contains nothing but fresh whole foods and homemade stuff.

Because the fridge was nearly empty today, there wasn’t much on hand to make dinner with.  Half a head of cauliflower, a few inches of leek, a can of chickpeas and some spices was pretty much it.  Seems a perfect challenge for The Nourishing Gourmet’s Pennywise Platter..

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Curry Roasted Cauliflower and Chickpeas

Wash, trim and separate fresh cauliflower into small, individual florets.

Drain and rinse 1 BPA-free can of chickpeas.

Combine cauliflower, chickpeas, melted ghee (clarified butter) or coconut oil, some good curry powder, sea salt, black pepper, cumin and coriander seeds and a little lemon juice in a bowl.  Don’t spare the fat, and don’t spare the spices.

Spread the mixture single-layer on a parchment paper-lined baking sheet and roast in a 375 degree oven (just shy of the fat’s smoking point) until caramelized and tender, about 45-60 minutes.  Toss 2 or 3 times to ensure even cooking, adding the sliced leeks about 1/2 hour into the cooking process.

Garnish with some sprouts for additional protein and visual appeal.

I only used 1/2 of the chickpeas, so I roasted the rest of them with a Moroccan blend of cumin, ginger, sea salt, pepper, cinnamon, coriander, cayenne, allspice and cloves.  This will make a healthy snack for later..

(from Kalyn’s Kitchen)

Crispy Roasted Chickpeas
Crispy Roasted Chickpeas



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13 thoughts on “Curry Roasted Cauliflower and Chickpeas

  1. Hi Ren! Your recipes and photography are wonderful. Your house must smell fabulous tonight! Yum! Thanks for sharing.

    Bonnie :)

  2. I have never had or thought of roasting chick peas before. What was the texture like when they were done?
    Sounds and looks delicious!

  3. Oh boy. This recipe is right up my street. Vegetables and curry. I also liked your idea about leftover chickpeas. My recipes involving them are usually very chickpea heavy because I end up just throwing the lot in to avoid being ‘stuck’ with leftovers. Not that I’m unhappy with the results, it’s just nice to have something to do with them on their own.

  4. Oh my goodness, I love your blog!!! It’s just wonderful and beautifully documented. I just wound up here from The Nourishing Gourmet, signed up, and am very happy for it. Thanks for what you do.

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