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