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Roasted Cauliflower with Chickpeas, Cucumber Salsa and Tamarind Chutney

This delicious bowl of masala chickpeas with roasted cauliflower and fresh zesty salad is a delicious vegan-friendly lunch.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Course Main Course
Cuisine Indian
Servings 4 people
Calories 452 kcal

Ingredients
  

  • 2 tbsp curry powder
  • 1 head cauliflower small
  • 4 cloves garlic
  • 2 cm ginger
  • 4 stalks spring onion
  • 1 lime
  • 2 lebanese cucumber
  • 6 stalks coriander
  • 800 g canned chickpeas drained and rinsed
  • 1 cup water
  • 2 tsp garam masala
  • 60 g tamarind chutney
  • 6 tbsp light olive oil extra virgin

Instructions
 

Cauliflower

  • Preheat oven to 220C. Break cauliflower into florets and coat with curry powder, a good pinch of salt and 2 tbsp of oil. Place cauliflower on oven tray and roast for 12-15 minutes until tender.

Salsa

  • Finely mince garlic and ginger. Set half the ginger aside. Slice cucumber into 1/2 cm cubes. Thinly slice spring onion, and roughly chop coriander including stems. Zest and juice lime.
  • Add to a mixing bowl: ginger, cucumber, coriander, spring onion, lime zest, good pinch of salt and 2 tbsp of oil.

Chickpeas

  • Place frypan on medium heat. Add 2 tbsp of oil, garlic and remaining ginger. Cook for 2 minutes. Add chickpeas and garam masala and stir for 1 minute. Season with salt and add 1 cup of water, cook for 3-5 minutes until water reduces.
  • To serve, place the chickpeas into bowls, top with cauliflower and cucumer salsa. Drizzle the tamarind chutney over the top.