Roasted Cauliflower with Yogurt Dip

Preheat the oven to 350 °F.

Remove the cauliflower florets from the stem. Cut off approx. 1 in of the end of the stem, peel and cut the rest into bite-size pieces. Finely chop the garlic and ginger and put everything in a bowl.

• 14.1 oz Cauliflower (w/o stem)
• 1 Garlic clove (~ 0.1 oz)
• ½ in Ginger (~ 0.2 oz)

In a colander, rinse and drain the chickpeas and add into the bowl together with the olive oil, balsamic vinegar, peanut butter, and cherry tomatoes.

• ¾ cup Chickpeas, canned
• 1 tsp Olive oil
• 1 Tbsp Balsamic vinegar
• 2 tsp Natural peanut butter
• 3.5 oz Cherry tomatoes

Add the spices listed below to the bowl and mix thoroughly.

• 1 pinch of Crushed pepper
• ½ tsp Curry powder
• ½ tsp Turmeric, ground
• ½ tsp Sweet paprika, ground
• Salt
• Black pepper

Line a baking tray with parchment paper, spread the vegetables evenly on top and bake for approx. 20 minutes until the veggies are golden brown.

Cut the green onion into thin rings and mix with yogurt, and lemon juice until creamy. Season with salt and pepper.

• ½ Green onion (~ 0.6 oz)
• 1⁄3 cup Soy yogurt
• ½ Lemon (~ 1 oz)
• Salt
• Black pepper

Serve the veggies and top with the yogurt dressing.

Enjoy your meal!