Creatively Transforming Food

Indian Spiced Roasted Vegetables

 

Roasted Cauliflower, Tomatoes, Chickpeas with Indian Spices

Indian Spiced Roasted Vegetables is perfect for a  Meatless Monday meal all by itself!  While looking for a new spin on veggie preparation, I came across this recipe on http://mjandhungryman.com  listed as Roasted Cauliflower, Tomatoes, Chickpeas w/Indian Spices. It compliments any meal as a side dish. It’s so vibrant in color and full of nutrients, I can’t stand it! The flavor is bold and delightful to the senses. It’s perfect the way it is, with one exception. I used lime juice instead of lemon juice. I love the lime-cilantro combination!

Indian Spiced Roasted Vegetables

Prep time: 

Cook time: 

Total time: 

Serves: 4 servings

Ingredients
  • 1 head of cauliflower, cut into florets
  • 1 pint of grape tomatoes or seasonally grown small tomatoes from your garden
  • 1-15oz- can of low-sodium chick peas, rinsed and drained
  • 3 cloves of garlic, minced
  • 2 t. cumin
  • 1 t. turmeric
  • ½ t. cayenne pepper
  • ½ t. each salt and pepper
  • 3 T. EVOO
  • 1 lime
  • Cilantro, to your liking
Instructions
  1. Preheat oven to 350 degrees.
  2. Rinse vegetables
  3. Trim cauliflower and cut into florets
  4. Cut tomatoes into quarters.
  5. Rinse and drain chick peas.
  6. Whisk together, minced garlic, spices and olive oil in a large bowl.
  7. Add in the prepared veggies and toss until coated thoroughly.
  8. Lay in a single layer on a baking sheet lined with non-stick foil or foil sprayed with non-stick spray.
  9. Bake for about 25-30 minutes.
  10. While still hot, sprinkle with lime juice and cilantro to your liking.

 


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