Roasted Cauliflower & Chickpeas With Yogurt Sauce
Ingredients
Metric
240 g ~ 1 can cooked chickpeas
1 kg ~ 1 medium cauliflower
½ tbsp olive oil for roasting
Sauce:
300 ml yogurt
2 tbsp fresh dill
½ tbsp apple cider vinegar
1 tsp onion powder
½ tsp salt
Optional Garnish:
¼ tsp ground black pepper
US
8 oz ~ 1 can cooked chickpeas
2 lb ~ 1 medium cauliflower
½ tbsp olive oil for roasting
Sauce:
10 oz yogurt
2 tbsp fresh dill
½ tbsp apple cider vinegar
1 tsp onion powder
½ tsp salt
Optional Garnish:
¼ tsp ground black pepper
MAKES2 portions
PREP TIME10 minutes
COOKING TIME20 minutes
TOTAL TIME30 minutes
Steps
1Preheat the oven to 200°C (400°F) Fan. Break cauliflower into bite-sized florets. Place it on top of a baking tray lined with baking paper. Lightly drizzle or spray with olive oil and mix to coat.
2Roast in the middle of the oven for 10 minutes. Stir with a spatula.
3Rinse and drain chickpeas. Add to the cauliflower.
4Roast in the middle of the oven for another 10 minutes.
5In the meantime, make the sauce. Add yogurt, vinegar, onion powder, dill and salt to a mixing bowl.
6Mix to combine.
7Spread the yogurt sauce on top of plates.
8Add roasted cauliflower and chickpeas.
9Sprinkle with freshly ground black pepper.
Nutritional Info
Makes 2 portions
360 Calories per portion
23g protein
46g carbohydrates
16g fiber
11g fat
360 Calories per portion
23g protein
46g carbohydrates
16g fiber
11g fat
High in Vitamins B1, B2, B5, B6, Folate, C, K
High in Omega 3
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Zinc
High in Omega 3
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Zinc
