- 1 head cauliflower, cut into florets
- 1 can chickpeas, drained, rinsed and patted dry
- 2 tablespoons Vindaloo Curry powder
- 4 tablespoons olive oil or ghee, melted
Directions
- Preheat oven to 425 degrees.
- Toss cauliflower and chickpeas with Vindaloo Curry powder and melted ghee in large bowl.
- Line a baking sheet with parchment paper. Arrange cauliflower and chickpeas in a single layer on baking sheet.
- Roast for 15 minutes, then rotate cauliflower and chickpeas. Bring temperature to 375 degrees and roast an additional 10 minutes, or until cauliflower is brown and tender.
