Roasted cauliflower & chickpeas

Start the night before if using dried chickpeas.

A distinctive side dish to complement your meals (Vegan, Gluten Free)

Heat oven to 180°C degrees.

Ingredients

2 cauliflower – chopped small florets (or 2kg frozen)

3 cups slivered almonds

750g dried chickpeas (become about 2.5kg once cooked or if using tins)

1.5kg chopped carrots if you like

1kg onions (red or white) peeled and quartered

2 tablespoons of garlic, crushed (or more to taste)

5 teaspoons mild curry powder

5 teaspoons garam masala

sprinkle of nice salt (sea salt etc)

Method

  1. Soak the chickpeas overnight, rinse and cook as per Cooking Pulses instructions.
  2. Mix all ingredients together in a large bowl until vegetables are coated with spices
  3. Place in a large baking tray in a layer no more than about 2cm deep otherwise the veg will steam rather than roast.
  4. Place in the pre-heated oven.
  5. Bake for 30-50 mins until tender, turning the veg over occasionally.
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