1 medium cauliflower (about 2 pounds), cut into florets
1 white onion, large dice
1 1/2 cup chickpeas (1 can, drained and rinsed)
2/3 cups olive oil
1/4 cup red wine vinegar
1 1/2 teaspoon double-concentrated tomato paste
1/2 teaspoon kosher salt
2 teaspoons curry powder
1/2 teaspoon smoked paprika
1 pinch cayenne
1/3 cup cilantro leaves, chopped
Preheat oven to 400°F. Put cauliflower florets, onion and chickpeas in large bowl. In a separate bowl, whisk together oil, vinegar, tomato paste, curry powder, paprika, cayenne, and salt. Pour dressing over vegetables; toss to coat. Spread vegetables in a single layer onto a sheet pan. Roast vegetables until tender and roasty-toasty, stirring occasionally, about 45 minutes. Taste vegetables and add salt if needed.Mix in fresh cilantro and serve.
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