With bold, aromatic spices, this side dish is a beautiful fall color, a delicious side dish, and even comes with a serving of protein. That’s a win.
By Robin Runner
When I was in London I found a wonderful spice store and brought back some edible souvenirs that will remind me of my trip.
Spice Mountain had so many wonderful spices and herbs to smell and sample. I purchased two – Tikka Masala for my love of Indian food and some lemon salt which I felt would be divine on avocado – and I was so right. Special treats like this also pack nicely and you don’t need to worry about anything breaking during your journey.
After buying some cauliflower, I immediately thought of this spice and knew I would pair it with protein-packed chickpeas. I also used some of my garlic olive oil and I have to say we pretty much devoured the entire baking sheet before dinner.
So I realize you don’t have this spice mixture in your arsenal of spices so I wanted to give you a recipe that you can make your own and then I’ll share this super simple recipe you can prepare and then immediately devour. Would serve as a wonderful side dish or main for vegans.Print
Robin Runner is the blogger behind www.kneadtocook.com. She grew up around two of her greatest inspirations, her Italian grandmother and her aunt. Both believed in farm to table foods, purity in nature and love as the main ingredient for anything on their menu. Today, Robin is a strong advocate of farming and buying local ingredients, as well as composting to help repurpose food scraps into rich soil for our garden.