Recipe & Pic from Dishing Up The Dirt
This dish might be called a salad, but it is substantial enough to stand alone as a full meal!
2 cloves of garlic, chopped
2 tablespoons lemon juice
1/3 cup olive oil
1 1/2 teaspoons yellow curry powder
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 small head of cauliflower, broken into florets
one 12-ounce can of chickpeas, rinsed, drained and patted dry
1 cup goat milk yogurt (or yogurt of choice, cows milk or vegan yogurt will work fine too)
1/4 cup unsalted pistachios, toasted and roughly chopped
1/4 cup golden raisins
1/4 cup minced cilantro
Preheat the oven to 425F.
In a large bowl, whisk together the garlic, lemon juice, oil, curry powder, cinnamon and salt. Add the cauliflower florets and chickpeas to the bowl and toss well. Spread the mixture onto a baking sheet in a single layer.
Roast in the oven until well browned and tender. About 30 minutes. Toss the cauliflower and chickpeas halfway through cooking.
Spread a thin layer of yogurt onto a platter and top with the roasted veggies. Add the pistachios, raisins, and cilantro. Serve warm or at room temperature.