Cauliflower Chickpea Bowl
by Tavolino
An aromatic roasted vegetable dish with chickpeas and cherry tomatoes that can be served warm or as a salad. Perfect as a light, healthy side dish or vegetarian main course.
Ingredients
- Cauliflower 1 small
- Carrots 2
- Onions 1-2
- Chickpeas (cooked) 1 jar
- Cherry tomatoes 4-5
- Olive oil as needed
- White balsamic vinegar as needed
- Curry powder to taste
- Salt to taste
- Pepper to taste
- Chili flakes to taste
Preparation
- 1
Preheat the oven to 200 °C top/bottom heat.
- 2
Cut the cauliflower into small florets.
- 3
Peel the carrots and 1-2 onions and slice them.
- 4
Spread the prepared vegetables on a baking sheet.
- 5
Mix some olive oil with curry powder and brush the vegetables with it or toss them in it.
- 6
Roast the vegetables in the oven for approx. 25-30 minutes.
- 7
In the meantime, drain 1 jar of chickpeas.
- 8
Wash the 4-5 cherry tomatoes and cut them into pieces.
- 9
Whisk together a dressing made of olive oil, white balsamic vinegar, salt, pepper, and chili flakes.
- 10
Place the roasted vegetables, chickpeas, and tomatoes into a bowl.
- 11
Pour the dressing over the salad, toss everything together, and let it sit for a moment.