Rose Reisman Curried Chickpea Cauliflower Tomato Pilaf

My Curried Chickpea Cauliflower Tomato Pilaf is a flavourful vegetarian dish that’s great option for those looking to eat less meat. Make it a Meatless Monday staple!

INGREDIENTS
1 small head cauliflower (1 lbs), trimmed and cut into florets
1 Tbsp olive oil
3 cups cherry tomatoes
salt and pepper
1 ½ cups diced onion
2 tsp minced garlic
1 Tbsp minced ginger
1 Tbsp curry powder
3 cups canned chickpeas, drained and rinsed
3 cups baby spinach
2 Tbsp cilantro

INSTRUCTIONS
1. Preheat oven to 375F.
2. Toss cauliflower with half the olive oil and arrange on a baking sheet. Toss tomatoes with remaining olive oil and arrange on another baking sheet. Season both with salt and pepper and roast for 25 minutes.
3. Meanwhile, spray large skillet with oil. Add onion and sauté for ten minutes.
4. Add garlic, ginger and curry powder and cook for 1 minute.
5. Add chickpeas, tomatoes and 2 cups of water. Bring to a boil reduce heat to medium. Cover and simmer for ten minutes. Add cauliflower, cover and cook another ten minutes. Stir in spinach and cilantro and season with salt. Serve over rice if desired.
NOTES
Serves 4

Nutritional Information per Serving
Calories 290
Fat 10g
Saturated Fat 1g
Cholesterol 0mg
Sodium 360mg
Carbohydrate 41g
fibre 13g
Protein 13g