We’ve always tried to keep our diet at home as free of sodium as possible due to certain strict health requirements my partner has to follow. However, in the past year or so, we’ve not been as careful as we should be and lots of high sodium products, especially soy sauce and oyster sauce, have been slowly creeping back into our cooking. Recent health developments, however, have made it super imperative that we stick to a diet that is as sodium-free as we can make it as well as additives- and preservatives-free.
I have to admit, my heart dropped a little when I dwelt on this – stir-fries are just so easy when all you have to do is throw some chicken and vegetables in a pan and add soy sauce or oyster sauce. What’s going to be my go-to now when it comes to a quick, easy meal? The BF doesn’t make it easier, either, as he’s not a fan of using lemons or oranges in cooking either, unless it’s lemon with fish. Sometimes, his dietary requirements drive me nuts and I just want to chuck a pot at him!
So this week I’ve decided it’s time to start getting creative in the kitchen. And – bang! Right away, I came up with two simple, easy vegetable dishes without the use of soy sauce, oyster sauce, worcestershire sauce or any other kind of pre-packaged sauce that comes in a jar.
And the first of these is… Curried Roasted Cauliflower with Chickpeas!
Roasted cauliflower is always a treat – and I’ve been meaning to try roasting chickpeas for a while after seeing packets of roasted chickpeas in the health food aisle at supermarkets. I served this up with some baked chicken thighs in balsamic vinegar, honey and a little garlic powder, modified off this recipe for honey balsamic chicken tenders found on Budget Bytes (which, by the way, is a fantastic website to surf through when you’re trying to decide what to cook for dinner tonight). Unfortunately, I didn’t get any pictures of the chicken as I was in a bit of a hurry, but you can take my word for it that was delicious!
Curried Roasted Cauliflower with Chickpeas
- One head of cauliflower
- One can of chickpeas
- 1 teaspoon smoked paprika
- 1 teaspoon curry powder
- Olive oil
Preheat oven to about 180 Celsius/356 Fahrenheit.
While oven is preheating, wash and chop cauliflower into florets. Line a tray with foil or baking paper and spritz with cooking spray. Add florets to the tray.
Rinse chickpeas under cold water and pat dry with a napkin. Add chickpeas to tray. Drizzle with a little olive oil and season with about one teaspoon of curry powder and one teaspoon of smoked paprika. Toss cauliflowers and chickpeas to ensure oil, curry powder and paprika are evenly distributed.
Place tray in the oven and let roast for about 15 minutes. Remove tray from oven and toss cauliflower and chickpeas to ensure even roasting, then return tray to oven. Let roast for another 5-10 minutes or until cauliflower is done and chickpeas are nice and crispy. Serve and enjoy!