Saturday, May 4, 2013

Curried Roasted Cauliflower & Chickpea Salad

I love roasted anything... this is yummy!

1 head of cauliflower cut into small florets
4-5 tomatoes, chopped
2-3 T good curry powder
2 T ground coriander
2 t salt, pinch of pepper
Olive oil
1 28-oz can of garbanzo beans, about 2 cups
2 cups cooked brown rice
4 cups fresh spinache

Heat over to 450 degrees F. Toss cauliflower pieces with chopped tomato, curry powder, coriander, salt and pepper, and enough olive oil to thoroughly coat without getting greasy. Put in an casserole dish or baking dish and roast for about 40-45 minutes until cauliflower is fork tender.

Meanwhile saute spinach in olive oil over medium high heat in pan on the stovetop, till wilted. Set aside.

When cauliflower mixture is done, toss with the garbanzo beans, cooked spinach, and brown rice. Let sit in the fridge over night for the flavors to really marry.

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