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Crisped Chickpea and Cauliflower Traybake with Lemon-Garlic Yogurt
Contrasting flavors and textures make an easy traybake special. Cauliflower takes on light charring and becomes supple and tender while chickpeas roast alongside, turning toasty and crisp. A lemony, garlicky yogurt sauce ties everything together, and a spice blend does double duty, seasoning the cauliflower-chickpea mixture as well as the sauce. Curry powder lends a golden hue and an earthy spiciness; baharat, a Middle Eastern seasoning mix, leans toward warm, nutty, smoky-sweet notes. Serve as a side to meaty fish, like salmon or swordfish, or roasted chicken or lamb, or make it a light vegetarian main.
cup plus 1 tablespoon extra-virgin olive oil, divided
teaspoons curry powder OR baharat, divided