Roasted Cauliflower & Chickpea Curry | Aromatic Indian Dinner

Preheat the oven to 200 °C. Break the cauliflower into small florets, wash, and drain well.

Place the cauliflower florets on a baking tray lined with baking paper, drizzle with 1 tablespoon of vegetable oil, sprinkle with half of the turmeric and a pinch of salt, then toss to combine. Roast in the oven for about 20 minutes until golden brown and tender-crisp.

Heat the remaining 2 tablespoons of vegetable oil in a deep frying pan or pot. Add the finely chopped onion and sauté until translucent, about 5 minutes.