Next drain and rinse your chickpeas. Pat dry with a paper towel and peel off skin. Pat dry again and let sit for about 5 more minutes to ensure moisture is out.
Next toss chickpeas with 1 tbsp olive oil and himalayan salt.
Spread chickpeas out onto a baking sheet and place in oven for about 25-30 minutes, tossing halfway through or until chickpeas are a nice gold color and crispy to taste.
Remove chickpeas from oven and toss with ½ tsp of seasoning mix (recipe below). Continue to let chickpeas cool at room temperature until cauliflower has finished roasting.
On a baking sheet add your cauliflower florets, 2 tbsp olive oil, 1 tsp himalayan salt and the remainder of your seasoning mix. Toss until cauliflower florets are fully coated and then place in same 400 degree oven for 25-30 minutes, tossing halfway through.
Remove from oven and place florets in a large bowl.
Sprinkle with crispy chickpeas, sliced almonds and drizzle with creamy lime dressing (recipe below). Serve.
Seasoning Mix:
in a small bowl add ¼ tsp onion powder, ¼ tsp ground ginger, 1 tsp ground numeric and 1 tsp curry powder. Stir together until spices are well blended.
Creamy Lime Dressing:
In a small bowl whisk together creme fraiche, fresh lime juice and water. Salt & pepper to taste
Keep in fridge until food is ready to serve
Recipe by My Lavender Blues at https://mylavenderblues.com/curry-roasted-cauliflower-salad-w-crispy-chick-peas/