curry roasted cauliflower
1 head cauliflower, cut into florets
1 15 1/2-ounce can garbanzos, drained
4 tablespoons extra virgin olive oil
1 tablespoon curry powder
1 tablespoon turmeric
1 teaspoon garlic powder
Salt, to taste
Pepper, to taste
1 cup cashews
1/2 bunch fresh Italian parsley, minced, for garnish
1/2 bunch fresh cilantro, minced, for garnish
Preheat oven to 425 F.
Line baking sheet with parchment paper.
In large bowl, toss cauliflower florets and garbanzos with oil and spices.
Arrange on baking sheet in single layer.
Bake till cauliflower is tender, about 25 minutes.
Add cashews and toss.
Garnish with greens, if serving as a salad.