• On Oct, 08, 2024
•  ladyrecipes
•  Recipes

200 Cals 11 Protein 27 Carbs 6 Fats
TOTAL TIME:
30 mins
YIELD:4 SERVINGS
COURSE:Side Dish
CUISINE:American
In an effort to still enjoy the flavors yet lighten things up a bit, I decided to create this roasted cauliflower and chickpea dish with minty yogurt. It’s great for lunch or as a side dish with dinner.
INGREDIENTS
cooking spray
1 medium head cauliflower, cut into bite-sized florets, about 6 cups
15 oz can chickpeas, drained
1 ½ tbsp olive oil
1 tsp curry powder
kosher salt and pepper to taste
½ cup nonfat Greek yogurt
2 tbsp chopped fresh mint
½ tsp sugar
½ tsp lemon zest
INSTRUCTIONS
Heat oven to 425 degrees Fahrenheit, line a baking sheet with foil and spray with cooking spray.
In a large bowl, toss cauliflower florets, drained chickpeas, olive oil, curry powder, salt and pepper together and spread on baking sheet.
Roast in oven, 30 minutes, tossing halfway through, until golden brown.
Meanwhile, mix yogurt, mint, sugar and lemon zest together. Add kosher salt and pepper, to taste.
To serve, divide yogurt and spread on the bottom of each plate, top with roasted cauliflower and chickpeas.
Serving: 11/4 cups, Calories: 200kcal, Carbohydrates: 27g, Protein: 11g, Fat: 6g, Saturated Fat: 1g, Sodium: 79mg, Fiber: 8g, Sugar: 3gBlue Smart Points:2Points +:5