- 1 head of cauliflower, broken down into florets (those mini cauliflower "trees" that make up the entire head)
- 1-2 onions, quartered with layers separated
- 1 cup cooked chickpeas
- 1/4 cup vinegar (white, red wine, or apple cider work well)
- 1/3 cup olive oil
- 1/2 tsp coriander
- 1/2 tsp cumin
- 1 1/2 tsp paprika
- 2 tsp curry powder
- salt to taste (1 tsp should do)
- sprinkle of red pepper flake (optional)
- fresh cilantro, chopped
How to Make it:
Preheat the oven to 450 degrees Fahrenheit. Rinse off the cauliflower, remove its outer leaves, and gently it break down into large florets (this is most easily done by working from the bottom of the head, where you can see and cut the "tree trunks" of the floret off of the core). Quarter and separate your onion layers; add the florets, onions, and chickpeas to a large casserole dish and put aside. Whisk all other ingredients together except the cilantro; pour over the vegetables and gently mix them to coat (depending on the size of your cauliflower head, you may need more or less vinaigrette than what our ingredient amounts provide). Place the dish in the oven for about 25-30 minutes, or until the cauliflower is tender. Sprinkle with chopped cilantro and enjoy!
Recipe adapted from Epicurious.com.