Chickpeas, Cauliflower, Curry Vinaigrette
This Chickpeas, Cauliflower, Curry Vinaigrette is a vibrant, flavorful dish combining nutty chickpeas, tender roasted cauliflower, and a zesty curry vinaigrette.
Equipment
- Large Mixing Bowl
- Sheet Pan
- Blender or whisk
- Measuring cups and spoons
- Serving platter
Ingredients
- 8 ounces chickpeas
- 1 teaspoon sea salt
- 1 cup nonfat Greek yogurt
- 1 cup sour cream
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- salt and pepper to taste
- 2 tablespoons lemon juice
- 1 tablespoon honey
- ½ cup golden raisins
- 1 teaspoon curry powder
- ½ cup olive oil
- 1 head cauliflower trimmed and cut into bite-size pieces
- 2 tablespoons olive oil for roasting
- ½ cup almonds chopped
- ½ cup mint leaves
Instructions
- Start by rinsing and draining the chickpeas. If you’re using canned chickpeas, make sure to rinse them thoroughly to remove any excess sodium.
- In a large mixing bowl, combine the chickpeas with 1 teaspoon of sea salt, ground coriander, ground cumin, and a bit of salt and pepper. Toss until the chickpeas are evenly coated with the spices.
- Preheat your oven to 425°F (220°C). On a sheet pan, toss the bite-sized cauliflower pieces with 2 tablespoons of olive oil, salt, and pepper. Spread them out in a single layer and roast in the oven for about 25-30 minutes, or until they are golden brown and tender, stirring halfway through.
- In a blender or mixing bowl, combine the Greek yogurt, sour cream, lemon juice, honey, curry powder, and olive oil. Blend until smooth and creamy. Adjust the seasoning with salt and pepper to taste.
- Once the cauliflower is roasted, let it cool slightly. In a large bowl, combine the roasted cauliflower, seasoned chickpeas, golden raisins, and chopped almonds. Drizzle the curry vinaigrette over the top and gently toss to combine.
- Finish with fresh mint leaves for a burst of freshness. Serve immediately or let it chill in the refrigerator for an hour to allow the flavors to meld together beautifully.
Notes
- Ensure the chickpeas are well-drained; excess moisture can make the dish soggy.
- Roasting the cauliflower until slightly charred enhances its flavor, so don’t skip that step!
- If you prefer a spicier vinaigrette, add a pinch of cayenne pepper or a dash of hot sauce.
- This dish is best served fresh but can be stored in the fridge for up to 3 days.