Enjoy our vegetarian recipe Roasted Cauliflower with Yogurt Dip by feastr. Ideal to lose weight. Balanced and very tasty.
|2216 kJ (529 kcal)
oven, colander, baking tray, parchment paper, plate, Spoon, cutting board, chef's knife, bowl
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.
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.
Add the spices listed below to the bowl and mix thoroughly.
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.
Serve the veggies and top with the yogurt dressing.
Enjoy your meal!