This dish freezes really well. To freeze, prepare up to the cooking stage, then transfer contents to a large, freezer safe ziplock bag and press out any excess air. Store for up to 2 months. When ready, simply spread the contents onto a sheet pan and place in the oven at 450*F. There’s no need to fully defrost first. Add another 2-3 minutes onto the roasting time, or until the ingredients have browned and the cauliflower is soft all the way through.
Garam masala is an Indian seasoning that varies according to the spices used, but it typically consists of coriander, nutmeg, cloves, and cinnamon, all which give it a warm flavor. Curry powder can be substituted for garam masala if you prefer.
I love to serve this warm dish with a dollop of garlicky, herbed Greek yogurt on top. Grate one clove garlic into 1 cup Greek yogurt and stir in your favorite green herbs.
1 head cauliflower
1 can chickpeas (or about 1 cup cooked)
1 small red onion
2 tablespoons olive oil
1/2 teaspoon cumin
1/2 teaspoon ground ginger
1/2 teaspoon turmeric
1 teaspoon garam masala
Preheat the oven to 400*F.
While the oven is preheating, prepare the ingredients:
Divide the cauliflower into florets.
If using canned chickpeas, drain them but do not rinse.
Peel the red onion and slice thinly
Add all the ingredients to a large bowl, including the oil and seasonings, and mix until well coated.
Spread onto a full-size sheet pan and place in the oven. Roast until the cauliflower has softened and the chickpeas have begun to brown, about 12-18 minutes.