Roasted Cauliflower and Chickpeas with Minted Yogurt
Total Time: 30mins
Course: Side Dish
In an effort to still enjoy the flavors yet lighten things up a bit, I decided to create this roasted cauliflower and chickpea dish with minty yogurt. It’s great for lunch or as a side dish with dinner.
1medium head cauliflower(cut into bite-sized florets, about 6 cups)
1 ½tbspolive oil
kosher salt and pepper to taste
½cupnonfat Greek yogurt
2tbspchopped fresh mint
Heat oven to 425 degrees Fahrenheit, line a baking sheet with foil and spray with cooking spray.
In a large bowl, toss cauliflower florets, drained chickpeas, olive oil, curry powder, salt and pepper together and spread on baking sheet.
Roast in oven, 30 minutes, tossing halfway through, until golden brown.
Meanwhile, mix yogurt, mint, sugar and lemon zest together. Add kosher salt and pepper, to taste.
To serve, divide yogurt and spread on the bottom of each plate, top with roasted cauliflower and chickpeas.