Share this recipe
Cauliflower, potatoes, lentils, and chickpeas are tossed with oil, turmeric, cumin, coriander, salt, and garlic and roasted until tender.
3 Tbsp (45 mL) canola oil
1 Tbsp (15 mL) turmeric
1 Tbsp (15 mL) cumin
1 tsp (5 mL) coriander
1 Tbsp (15 mL) salt
2 Tbsp (30 mL) garlic, minced
2 lbs (1 kg) cauliflower, cut into small florets
2 cups (500 mL) whole red lentils, cooked and cooled
1 Tbsp (15 mL) jalapeño, finely chopped
1 cup (250 mL) red potatoes, skin on and diced
1 cup (250 mL) chickpeas, cooked or canned
1 cup (250 mL) red onion, chopped
Chef’s note – you could swap in fresh faba beans for chickpeas if you have them on hand.