Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat oven to 200 degrees Celsius and prepare the cauliflower and chickpeas for roasting.

2. 2

   In a large bowl, combine 600 grams of cauliflower florets and 400 grams of drained and rinsed cooked chickpeas with 1/4 cup olive oil, 1 teaspoon turmeric powder, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon red chili powder, 1 teaspoon garam masala, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, ensuring everything is evenly coated.

3. 3

   Spread the seasoned cauliflower and chickpeas in a single layer on a baking sheet lined with parchment paper and roast for 20-25 minutes, or until tender and lightly charred, flipping halfway through.

4. 4

   While the vegetables are roasting, prepare the pomegranate glaze by whisking together 1/4 cup pomegranate molasses and 1 tablespoon fresh lemon juice in a small bowl.

5. 5

   Once roasted, remove the cauliflower and chickpeas from the oven and transfer them to a serving bowl.

6. 6

   Drizzle the pomegranate glaze over the roasted vegetables and gently toss to coat, then fold in 2 tablespoons of fresh pomegranate arils.

7. 7

   Garnish the dish with 1 tablespoon of freshly chopped mint leaves before serving warm as a delightful Indian lunch.