Tandoori Bowl
Roast cauliflower, chickpeas, chicken, and onion with olive oil and spices until crispy in the oven at 425°F for 25 minutes. Perfectly seasoned with garam masala!
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Kitchen scale
- Chef's knife
- Cutting board
- Measuring spoon
- Spoon
- Colander
Ingredients
- ½ head cauliflower, cut into florets
- 3 1/2 oz. (100g) chickpeas, drained
- 10.6 oz. (300g) boneless, skinless, chicken breast
- 1 red onion, sliced in wedges
- 2 tbsp. olive oil
- ¾ tsp. salt
- ½ tsp. black pepper
- 2 tbsp. garam masala spice
- 8 1/2 oz. (240g) cooked white basmati rice
- 2 servings, Coriander & Mint Chutney
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