Roasted Cauliflower Recipe

Directions

1. 1

   Roast the Cauliflower

   Preheat the oven to 425°F (220°C). Cut the cauliflower into florets and place them on a baking sheet. Drizzle with olive oil, salt, black pepper, paprika, and garlic powder. Toss to coat evenly.

2. 2

   Bake

   Spread the cauliflower in a single layer and roast for 25-30 minutes, or until golden and tender, flipping halfway through.

3. 3

   Prepare the Tomato Gravy

   In a saucepan, heat olive oil over medium heat. Add chopped onion and sauté until translucent. Add minced garlic and cook for another minute.

4. 4

   Add Tomatoes and Chickpeas

   Stir in crushed tomatoes, drained chickpeas, cumin, salt, and black pepper. Simmer for 15-20 minutes, allowing the flavors to meld.

5. 5

   Prepare the Avocado

   While the gravy simmers, cut the avocado in half, remove the pit, and scoop out the flesh. Mash it slightly with lime juice and salt to taste.

6. 6

   Serve

   To serve, place the roasted cauliflower on a plate, top with tomato gravy and chickpeas, and add a dollop of mashed avocado.