Nutrition per serving may change if servings are adjusted.
1 tablespoon curry powder
1 tablespoon olive oil
¼ teaspoon salt
1½ cups cauliflower florets
1 cup canned no-salt-added garbanzo beans (chickpeas), rinsed and drained
¾ cup ½-inch carrot slices
¼ cup plain fat-free yogurt
1 tablespoon lime juice
½ teaspoon black pepper
½ teaspoon grated fresh ginger or ¼ teaspoon ground ginger
½ teaspoon minced fresh jalapeño chile pepper (see Tip) (optional)
1 tablespoon fat-free milk (optional)
2 cups torn red-tipped leaf lettuce
1 cup packed fresh Italian parsley
¼ cup thinly sliced red onion
Preheat oven to 450°F. In a medium bowl, combine curry powder, olive oil and salt. Add the cauliflower, garbanzo bean and carrots; toss to coat. Spread mixture in a 15x10x1-inch baking pan. Roast 20 to 25 minutes or until vegetables are tender, stirring once.
Meanwhile, for dressing, in a small bowl, stir together the yogurt, lime juice and ginger and, if desired, jalapeño pepper. If needed, thin with milk to desired consistency.
In a large bowl, combine roasted vegetables, lettuce, parsley and onion. Top with dressing; toss to coat.
Tip: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.