Roasted Curried Chickpeas and Cauliflower
Total TimePrep: 15 min. Bake: 30 min.
I think this is a good start of a great dish. I added carrots to bolster the flavor, based on the recommendation in another review. I will need to add more curry powder next time. My bf added a touch of Sriracha to his and he loved that touch. I'm excited to make it again.
Oh. My. Gosh. I added matchstick carrots and chopped butternut squash zoodles. Used parsley instead of cilantro. Even our veggie haters scarfed this down. Added more curry powder and salt because I ended up with three 13×9 sheet pans of veggies. But no leftovers. Served with jasmine rice. This is definitely now a weekly meal at our house.
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We were both a little surprised how good this was! I used Yukon Gold potatoes because that's what I had. I used 1 T dried parsley instead of the fresh cilantro (not a cilantro fan), and put the parsley in the olive oil mixture right away. I think I might try red potatoes some time, just to add some color. (I cubed the potatoes, but did not peel them after I washed them. Thanks for this new combination! We will definitely make this again.
Great simple vegetarian weeknight dinner! I also like it with a little squeeze of lime juice at the end.
Really good and so simple. This would be easily adaptable with other spices to make different variations.
I made this tonight to go with roasted chicken. Delicious!!! My Hubby and I both loved it! Thanks a bunch!