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Indian | |
| 1 large head cauliflower head, cut into small florets 1 pound tricolor fingerling potatoes (you may substitute any type of fingerling or small potato) 3 cups crimini mushrooms, cleaned and quartered 2 cups canned chickpeas, drained and rinsed 3 tablespoons extra-virgin olive oil 3 tablespoons curry powder 1 tablespoon ground cumin Kosher salt and freshly ground black pepper | |
Preheat the oven to 375 degrees F. In a large mixing bowl, combine the cauliflower, potatoes, mushrooms, chickpeas, olive oil, curry powder, cumin, 2 teaspoons salt and freshly ground black pepper to taste. Mix well to coat evenly. Spread the vegetables in a large roasting pan and roast until browned and lightly charred around the edges, about 20 minutes. (The cauliflower should still have a bite to it.) Keep warm. | |
| Can be done in a burrito | |
Unrated | |
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