Curry Roasted Cauliflower

1 cauliflower, cut into florets
1 can garbanzos, drained
1 cup cashews
1/2 bunch Italian parsley, for garnish
1/2 bunch cilantro, for garnish
4 tablespoons extra virgin olive oil
1 tablespoon curry powder
1 tablespoon turmeric
1 teaspoon garlic powder
Salt & pepper to taste

Heat oven to 425
Line baking sheet with parchment paper
Toss cauliflower and garbanzos with oil and spices in a large bowl
Arrange on baking sheet in single layer
Bake till cauliflower is tender, about 25 minutes
Add cashews
Garnish with greens, if serving as a salad.

Fennel Cabbage Salad

1 bag shredded cabbage and carrot mix
1 fennel, thinly shaved
1 honey crisp apple, quartered and
thinly sliced
4 radish, thinly sliced, for garnish

1/4 cup extra virgin olive oil
1/4 cup apple cider
1/2 cup orange juice
2 tablespoons honey

Whisk all dressing ingredients together.
Place cabbage, fennel, apple and radish in a large bowl.
Pour dressing over the cabbage salad and serve.

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