Description
This spicy Indian inspired cauliflower salad is a perfect vegetarian entree option. Paired with warm naan bread and a dollop of greek yogurt it is a nice light end to the day.
Ingredients
Scale
- 1 head cauliflower, chopped into florets
- 1 red onion, thinly sliced
- 1 1/2 Tbsp olive oil
- 1/3 cup Brooklyn Delhi Tomato Achaar
- 15 oz can chickpeas, drained
- 2 Tbsp garam masala
- Chopped parsley, optional
Instructions
- Preheat the oven to 400 degrees F.
- In a large bowl, toss the cauliflower florets with the tomato achaar. Place the cauliflower on one side of a greased cookie sheet.
- Place the thinly sliced onions on the other half of the cookie sheet. Drizzle the vegetables with olive oil.
- Roast for 20 minutes. While the vegetables are roasting, place the drained chickpeas in the bowl and toss with the garam masala.
- After 20 minutes stir the vegetables on the cookie sheet and add the spiced chickpeas. Return the sheet pan to the oven and roast and additional 10 – 12 minutes until vegetables are tender and browned at the edges.
- Remove sheet pan from the oven and let cool slightly.
- Divide between 4 bowls. Top with a dollop of yogurt and chopped parsley if desired.
Notes
The greek yogurt helps take a bit of the spice out of the dish so add as much or as little as you would like. This is also great at room temp and the next day straight out of the fridge.
