Crispy Cauliflower & Chickpea Bake

Cauliflower surely ranks as one of the most versatile veggies on the planet — not to mention the healthiest. It’s low in calories, high in fiber and myriad nutrients, and filling enough to stand in for meat.

This one-dish dinner, adapted from Christopher Kimball’s “Milk Street Shorts” (Voracious, $37.50), joins those florets with protein-rich chickpeas, a dose of curry seasoning, and whatever other hearty veg you wish to throw onto the sheet pan. Rev up the protein by topping it off with a creamy and savory yogurt-based sauce. Add a salad and some warm flatbread if you like, although this dish stands well on its own.

Serves 4 – Susan Puckett

Ingredients

·         ¼ cup plus 1 tablespoon extra-virgin olive oil, divided

·         3 teaspoons curry powder, divided

·         Salt and black pepper

·         1 medium head cauliflower, trimmed and cut into bite-size florets (or 16 ounces bagged

florets)

·         1 red bell pepper, cut in 1-inch pieces (optional)

·         ½ medium red onion, cut in ½-inch wedges (optional)

·         15 ½- ounce can chickpeas, drained and rinsed

·         ½ cup plain whole-milk yogurt

·         Grated zest and 2 tablespoons juice from 1 medium lemon

·         1 medium garlic clove, finely grated

·         2 tablespoons thinly sliced mint or cilantro (optional)

·         Lemon wedges, for serving

Directions

1.      Preheat the oven to 425 degrees with a rack in the middle position. In a large bowl, stir together the olive oil, 2 teaspoons of the curry powder, 1 teaspoon salt, and ½ teaspoon black pepper.

2.      Add the cauliflower, bell pepper (if using), red onion (if using), and chickpeas to the bowl and toss with your hands, rubbing in the seasonings to distribute evenly among the vegetables.

3.      Spread out on a large, rimmed baking sheet in an even layer. Roast for 15 minutes, give it a stir, and roast for 10 to 15 minutes longer, or until the vegetables are tender and charred in places.

4.      Meanwhile, mix together the yogurt, lemon juice and zest, garlic, remaining teaspoon of curry powder, and ¼ teaspoon of salt.

5.      Transfer the vegetable mixture to a serving bowl or individual bowls or plates. Top with some of the sauce and sprinkle with fresh mint or cilantro, if desired. Serve with lemon wedges and extra sauce.

Susan Puckett is an Atlanta-based food writer and cookbook author.