Roasted Cauliflower and Chickpeas with Mint Yogurt

Amit Shah


  • 1 Tbsp Olive Oil
  • ½ medium head cauliflower, cut into bite-sized florets, about 2 cups
  • 1 Cup Chickpeas – Soaked overnight and Pressure Cooked
  • 1 tsp curry powder
  • Salt and pepper to taste
  • ½ cup Greek yogurt
  • 2 tbsp chopped fresh mint
  • ½ tsp lemon zest


  • Heat oven to 180 degrees C, line a baking sheet with foil and grease with some oil or cooking spray
  • In a large bowl, toss cauliflower florets, drained chickpeas, olive oil, curry powder, salt and pepper together and spread on baking sheet.
  • Roast in oven, 30 minutes, tossing halfway through, until golden brown.
  • Meanwhile, mix yogurt, mint, sugar and lemon zest together. Add salt and pepper, to taste.
  • To serve, divide yogurt and spread on the bottom of each plate, top with roasted cauliflower and chickpeas.