Curried Chickpea and Cauliflower Bake

Ingredients

• 1 large cauliflower, cut into florets
• 2 cans (15 oz each) chickpeas, drained and dried
• 3 tbsp olive oil
• 1 tbsp curry powder, 1 tsp turmeric
• 1 1/2 cups plain Greek yogurt
• 2 garlic cloves, grated
• Juice of 1 lemon
• 1/2 cup sliced almonds, toasted
• Cilantro to finish

Method

1. 1Heat the oven to 425°F. Toss the cauliflower and chickpeas with the oil, curry powder, turmeric, and salt.
2. 2Roast on two sheet pans for 25 minutes, turning once, until deeply browned.
3. 3Whisk the yogurt with the garlic, lemon juice, and a splash of water.
4. 4Spread the yogurt on a platter, pile the roasted vegetables on top.
5. 5Scatter the almonds and cilantro and serve warm.