This recipe definitely isn’t your tried and true, tattered recipe card, kind of recipe.
Instead, this one is a “push you out of your comfort zone” kind of recipe!
It is so unexpectedly delicious, I think you’ll be surprised at how much you like it.
If cauliflower or chickpeas aren’t your thing, definitely try it with rotisserie chicken instead!
It would be great with chicken and served wrapped in a whole wheat tortilla, pita, or in lettuce wraps.
How will you choose to enjoy it?
Ingredients:
1 Tbsp. olive oil
1 large head of cauliflower, cut in small florets
1 small red onion, cut in 1/2 inch pieces
3 cloves of garlic, whole
salt and pepper
1/2 tsp curry powder
1 15.5 oz. can chickpeas, drained & rinsed
1 C. red grapes, halved
SAUCE:
3/4 C. plain greek yogurt (non-fat or 2%)
1 Tbsp. tahini
1 Tbsp. honey
1 Tbsp. dijon mustard
1 tsp. curry powder (I used this one –> Penzey’s The Now Curry)
1/4 tsp. turmeric powder
salt & pepper, to taste
1 Tbsp water
salted pepitas or sunflower seeds, to serve –> DON’T leave this out, the salad needs some crunch!
Directions:
Pre-heat oven to 425 degrees F.
Line a large baking sheet with aluminum foil and spray with cooking spray.
Place the cauliflower, onions & garlic on the baking sheet. Drizzle with the olive oil and sprinkle with salt and pepper and curry powder.
Bake for 30 minutes, turning halfway through.
Meanwhile, place the chickpeas and grapes in a large bowl and set off to the side.
Prepare the sauce. Place all ingredients in a mason jar, cover with a lid and shake until fully incorporated.
Once the vegetables are done roasting, find the garlic cloves and mince small. Add the garlic to the bowl of chickpeas and grapes.
Allow the vegetables to cool, then place them in the bowl with chickpeas and grapes and pour the sauce over everything. Mix well.
Serve and sprinkle with pepitas*!
*Note: Unless this recipe will be eaten in one sitting, do not mix the pepitas in or they will lose their crunch. Instead, add them to each serving when you’re ready to enjoy!
Did you try this with chicken instead? Let me know on Instagram by tagging @nefarmgirlnextdoor!