Kathleen Rear

Full disclosure: I’m not a giant fan of cauliflower.
My unease stems from childhood meal times spent pushing it around my plate trying to get up the nerve to bite into something that looked like brains and smelled like feet. Even the cheese trick didn’t work on me. I was understandably wary when everyone started enthusing about the delights of roasted cauliflower. This past week I’ve gotten over my trauma and jumped on the band wagon with this recipe. I mean, who could resist these colorful beauties! The addition of chick peas makes this a proper side dish.

Roasted Cauliflower & Chickpeas

1 head Cauliflower
1 can Chick Peas (Garbanzo Beans)
1/4 cup Olive Oil
2 teaspoons Curry Powder
1/2 teaspoon Cayenne Powder
Salt & Pepper

Preheat oven to 425 degrees.

Chop the cauliflower into florets and place onto a sheet pan. Drain and rinse the chick peas with cold water and spread them out on the sheet pan along with the cauliflower.

Drizzle over the olive oil toss until the peas and cauliflower are completely covered. Sprinkle over the curry, cayenne, salt and pepper. Give them another toss then spread everything out into a single layer.

Place into the oven for 25 minutes or until the cauliflower is tender and the peas are golden brown.