Now that fall has arrived, I have started roasting vegetables in the oven. Summers are so hot in Texas that I try not to use my oven during hot months as it makes my house even hotter. I love the ease of preparing them to be roasted as well as the flavor and texture they have when they are right out of the oven.
My daughter and I love roasted cauliflower so we try to make it as our vegetable for dinner. We season it with a few of our favorite spices and voila, it is ready in about a half hour. Unfortunately, we usually give in to temptation and eat three quarters of it before my husband comes home from work!
Based on my love of roasted cauliflower and spiced chickpeas, I created the recipe for Roasted Cauliflower and Chickpea Masala to combine them into one rich and savory vegetarian dish.
To make this recipe, the cauliflower florets are gently seasoned with cumin, turmeric, garlic and chile powder that have been mixed with olive oil. They are roasted in the oven just until tender.
Meanwhile, a sauce, or masala, is prepared on the stovetop with onion, garlic, ginger and tomato that is seasoned with a mix of cumin, coriander, turmeric, garam masala and chile powder. The chickpeas are simmered in the masala to allow them to absorb the flavor.
In the last step, the chickpeas and cauliflower are mixed together then cooked for a few more minutes to allow the flavors to blend.
This recipe is easy to make and is perfect as a main course or as a side dish. It reheats well so it can be taken to work for lunch. Enjoy!