We copied the CopyCat Cook‘s recipe for Roasted Curried Cauliflower, and added two (local) sweet potatoes, 1 can of chickpeas, and increased the spices.
1 TBL olive oil
1.5 TBL black mustard seeds
1.5 TBL cumin seeds
1.5 TBL sambar powder (or whatever curry mix you have on hand)
¾ tsp salt
1 large head cauliflower cut into large florets
2 large sweet potatoes, peeled and chopped into 1-1.5 inch pieces
1 can chickpeas with liquid
Preheat oven to 375. Heat oil in a large dutch oven and saute the sweet potatoes for a few minutes. Mix the spices together in a small bowl. Add chickpeas with liquid and cauliflower and stir in the spices so that the vegetables are well coated.
Bake uncovered about 45 minutes, stir every 15 or so.
Serve with fresh little salad.
