Annnnnnddddd now breathe. Can my titles continue to be any longer?
Oh why, yes, yes they can.
Sidenote: anyone else here love to create challenges or goals after the task of said challenge/goal has already been completed? Nothing like good ol’ self trickery just to feel semi on top of ones crap. Sometimes I’ll go as far as creating a checklist at the end of my day just so I can cross everything off and then reward myself with a big ol’ glass of the grape.
let it be known: i reward myself for just simply waking up. and i reward myself two times if i throw on matching socks.
moral of the story: treat yo self always.
other moral of the story: so many rewards it’s time i invest in a bigger glass
Wash that wine down with a delicious bowl of Curry Roasted Cauliflower Salad w/ Crispy Chick Peas. Basically negative in calories and a solid 10 in flavor so it’s a vin-win.
When goal is to achieve extra crispy chick peas you must make sure to follow each step listed in the instructions below. Don’t skip steps. Just don’t. You need as much moisture out of your chickpeas as possible. Also if you enjoy picking your face (seriously don’t do it, so not good for you, I do it all of the time) you’ll probably enjoy the task of shelling the chickpeas. *yay*
also: chickpeas are garbanzo beans.
and i recommend doubling the chickpea recipe so you can store them in an airtight container in the fridge and continuously snack on them through out the week (okay hour).
Roasted cauliflower is pretty straight forward, definitely salt to taste. The chickpeas are a little on the saltier side so keep that in mind.
Creamy lime dressing: creme fraiche is perfect for this HOWEVER if you’re unable to purchase I think sour cream makes a fine substitute. Adding water is key to achieve a more “dressy” texture.
Okay. That’s all folks.
- ¼ tsp onion powder
- ¼ tsp ground ginger
- 1 tsp ground tumeric
- 1 tsp curry powder
- 15.5 oz can garbanzo beans (chickpeas)
- 1 tbsp olive oil
- ¼ tsp pink himalayan salt (or any salt will do)
- 1 head cauliflower, chopped into florets
- 2 tbsp olive oil
- 1 tsp pink himalayan salt
- ¼ cup sliced raw almonds
- ⅓ cup creme fraiche
- 1 - 2 tbsp fresh lime juice (1/2 lime)
- 2 tbsp water
- salt & pepper to taste
- First preheat oven to 400 degrees.
- 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.
- 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.
- 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