Roasted Cauliflower & Chickpea Bowls w/ Spiced Yoghurt
SERVES 6
INGREDIENTS:
1 Cauliflower (chopped into small florets)
1 Red Onion (diced finely)
400g Can of Chickpeas (drained and rinsed)
¾ Cup of Almonds (chopped)
2 tsp. Curry Powder
1 tsp. Turmeric (ground)
¼ Cup Olive Oil
120g Spinach Leaves
SPICED YOGHURT:
2 Lemons (juiced)
1 Garlic Clove (crushed)
2 tsp. Cumin (ground)
1 tsp. Curry Powder
300g Coconut or Greek Yoghurt
TO SERVE:
Coriander Leaves
120g Spinach Leaves
Spiced Yoghurt
METHOD:
1. Preheat oven to 200°C.
2. Combine all ingredients except spinach leaves in a large/deep baking tray and toss well to combine. Roast in the oven for roughly 20-25 Minutes, or until the cauliflower is cooked and slightly char on top.
3. Whilst the veggies are cooking, prepare spiced yoghurt, and set aside.
4. Fill bowls with a handful of spinach leaves, top with warm salad and a dollop of spiced yoghurt and sprinkle of coriander leaves.
*OPTIONAL