Curried Cauliflower Bake with Chickpeas
Ingredients
The main ingredients
-
15
ounce
canned chickpeas, drained
-
16
ounce
cauliflower florets
-
3
Tablespoon
light olive oil
-
1 to 1 ½
teaspoon
curry powder
-
1
teaspoon
minced garlic or garlic powder
-
½
teaspoon
kosher salt
-
½
teaspoon
black pepper
-
¼
teaspoon
smoked paprika
-
2 ½ to 3
cups
cooked white rice
-
1
cup
frozen peas (optional)
-
4 to 6
ounces
feta, diced
-
¼ to ⅓
cup
Parmesan cheese or nutritional yeast
Toppings
-
to taste
fresh herbs
-
to taste
lemon slices
Instructions
- Preheat the oven to 400°F and prepare a baking dish with nonstick spray.
- In a large bowl, combine chickpeas, cauliflower, 2 tablespoons of olive oil, curry powder, garlic, salt, black pepper, and smoked paprika.
- Spread the mixture evenly in the baking dish and roast for 15 to 20 minutes until tender and golden.
- While roasting, prepare the rice according to package instructions.
- Once the chickpeas and cauliflower are cooked, reduce the oven temperature to 350°F.
- Add the cooked rice and optional peas to the baking dish, drizzle with the remaining olive oil, and toss to combine.
- Top with diced feta and sprinkle with Parmesan cheese.
- Return to the oven and bake for an additional 15 to 20 minutes until everything is cooked through.
- Garnish with extra olive oil, fresh herbs, or lemon slices before serving.
Nutrition Facts (estimated)
Servings
4
Calories
435
Total fat
18.6g
Total carbohydrates
54.9g
Total protein
13.6g
Sodium
583.8mg
Cholesterol
25.3mg
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