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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.
4
Servings
35 minutes
Ingredients
-
¼
cup plus 1 tablespoon extra-virgin olive oil, divided
-
3
teaspoons curry powder OR baharat, divided
Directions
-
01Heat the oven to 425°F with a rack in the middle position. In a large bowl, stir together ¼ cup oil, 2 teaspoons curry powder, 1 teaspoon salt and ½ teaspoon pepper. Add the cauliflower and chickpeas; toss to coat, rubbing the seasonings in. Transfer to a rimmed baking sheet in an even layer. Roast until the cauliflower is fully tender and lightly charred and the chickpeas have crisped, 50 to 60 minutes, stirring after 20 and 40 minutes.
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