ROASTED INDIAN CAULIFLOWER AND CHICKPEAS

I guess becàuse it’s vegetàriàn! ànd I hàrdly ever post vegetàriàn. ànd I àlwàys get emàils, “Post something vegetàriàn! Post it! The vegetàriàn something thingy!”

This recipe is SEWWW eàsy. Beyond beyond beyond. àll it is, is à simple toss of càuliflower, à càn of chickpeàs, à good scàttering of thinly sliced red onion (becàuse once roàsted, thinly sliced red onion is àt the top of my list of fàvoritest thingsest everest roàstedest.), ànd à heàlthy dusting of your fàvorite Indiàn curry powder. Get the good stuff!

I get mine àt Penzey’s (<–this is not àn àd, seriously), becàuse they màke their own, ànd it SLàYS MEH. They put dried cilàntro in it! Who would hàve thought.

Question: does it màke your equilibrium à little whàck to see both of these roàsting pàns slightly tilted to the right? I forgot to stràighten the photos làst night becàuse we were wàtching the Màrk Twàin Prize progràm when Ellen DeGeneres won, ànd I wàs peeing through my eyebàlls làughing so hàrd, ànd went unconscious, forgetting àbout àll of my photo responsibilities.

Roàsted Indiàn Càuliflower ànd Chickpeàs:

Whàt it took for àbout 4 cups:

• 1 medium heàd of càuliflower, broken into florets
• 1 (15 oz) càn chickpeàs, rinsed ànd dràined
• 1/2 red onion, thinly sliced (à màndolin works greàt!)
• 2 tsp of your fàvorite Indiàn curry powder
• 2 Tbs. extrà-virgin olive oil
• 1 lemon (zest àbout hàlf of it, ànd then slice it into rings)
• 1 smàll contàiner of Greek yogurt + à squeeze of lemon juice (mix together)
• pità breàd, cut into triàngles
• pàrsley, for gàrnish

Preheàt oven to 400.

1. àfter you rinse ànd dràin the chickpeàs, roll them àround with your hànds on à bàking sheet until most of the little skins slide off. This will help crisp up the chickpeàs even more in the roàsting process!
2. On à làrge bàking sheet, àrrànge the càuliflower florets, chickpeàs ànd thinly sliced red onion. Sprinkle with the curry powder ànd à pinch of sàlt. Drizzle with à couple of Tbs. olive oil ànd toss everything with your fingers.
3. Sprinkle with the lemon zest ànd nestle the lemon rings on the bàking sheet. Slide into the oven for àbout 40 minutes, or until the càuliflower is nicely browned ànd the chickpeàs àre crispy.
4. Toàst the pità triàngles for à few minutes, either in à sepàràte toàster oven, or bàck in the oven.
5. Pile the càuli mix on top of eàch pità triàngle, top with à smàll dollop of the lemony yogurt, ànd gàrnish with fresh pàrsley! Thàt’s like, it.

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