I love oven roasted vegetables and I am trying to add more bean-based protein to my menus. This recipe was on my cardiac rehab wall. The recipe has an Indian Spice kick, uses turmeric which is the spice of the moment and keeps well. I have added carrots and broccoli and both taste delicious. It can be served over rice or it makes a great wrap drizzled with yogurt.
Ingredients
1 medium cauliflower, cut into florets
Two handfuls of cherry tomatoes
1 medium onion chopped
1 can (15 oz) low sodium chickpeas, rinsed and drained
4 cloves of garlic
3 tsp cumin
1 1/2 tsp turmeric
3/4 tsp cayenne
fresh grated pepper
fresh parsley
4 Tbsp olive oil
juice of one lemon
Directions
Preheat oven to 400
In a large bowl mix all the vegetables with the seasonings, oil, and lemon. Lay in a single layer on a parchment paper-lined cookie sheet. Bake about 15 to 20 minutes, until the cauliflower is crunchy brown and the tomatoes are bursting.