The main ingredients in the dressing are Garam Masala and lime juice (lemon or orange juice would be lovely, too). Garam Masala is a blend of spices commonly found in India, Pakistan, and other South Asian countries. Garam means hot—hot as in warming. Masala means spices. The spices used vary from region to region, but often include: cumin, coriander, black and/or green cardamom, black pepper, and cinnamon. You can use a gluten-free, store-bought blend such as McCormick's, or—for the best and freshest flavour—make your own Garam Masala.
Once the vegetables are roasted, toss them in the simple dressing and serve.
This is a great salad to take to a potluck or picnic. It's easy to prepare, and delicious warm or cold.
with Garam Masala
makes 6 small or 4 large servings
1 kg (about 2 pounds) head of cauliflower, cut into bite-sized florets
454g (1 pound) yellow sweet potato, peeled and cut into 2cm cubes
2 carrots, peeled and cut into 1.5 cm coins
1.5-2 cups cooked or canned chickpeas, drained and rinsed
1/2 red onion, cut into thick ribbons
1/2 cup cilantro, tender stems and leaves, minced
1/2 teaspoon turmeric
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1-2 Tablespoons garam masala
1/2 cup fresh lime juice (juice of about 2 limes)
Prepare the sweet potato, carrots, and onion. Spread out evenly over one of the baking sheets. Bake in the preheated oven on the top rack for 20 minutes.
Prepare the cauliflower and spread it out evenly over the second baking sheet. After 20 minutes, transfer the baking sheet with the sweet potato, carrots, and onion to the lower oven rack. Put the baking sheet with the cauliflower on the top oven rack, and bake both trays for another 15 minutes.
To your health and happiness,
Beans and Rice