EntreesSide DishesVeganVegetarian

Roasted Cauliflower with Chickpeas in a Coconut Thai Basil Sauce (serves 4)

Thai basil is widely used in Thai and Vietnamese cooking. It is a pretty, tropical plant with purple stems and pink-purple flowers and can be grown in the parts of the US if the climate is right. Thai basil is sweeter than regular basil. Serve with rice to soak up the juices.

Pre-heat oven to 350 degrees F.

2 tbsp. olive oil
1 medium cauliflower – cut into florets
1 can of chickpeas – drained and rinsed
2 tbsp. Thai green curry paste
2 tsp. Thai basil
1 can of lite coconut milk

Toss the cauliflower florets in olive oil then place in a roasting dish and cook in oven for 45 minutes until just nicely browned. Remove from oven and transfer cauliflower to a cast iron casserole dish.
Add the chickpeas to the cauliflower.
Whisk the curry paste, Thai basil and coconut milk together, pour over the cauliflower and chickpeas and stir.
Cook for 10 minutes, stirring occasionally. Serve immediately.

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