Step 1

Preheat oven to 425°F (220°C). Grease a pan or line with foil and spray.

Step 2

In a bowl, whisk salt and garam masala together.

Step 3

Pat chicken wings dry with clean paper towels—this will help them crisp up!

Step 4

Coat each in the spice mixture and place onto baking pan.

Step 5

On the same baking sheet, add cauliflower, raisins and slivered almonds (and pearl onions, if desired).

Step 6

Drizzle with oil and add seasonings, except lemon zest. Toss well to coat.

Step 7

Roast 30-35 minutes.

Step 8

Finish cauliflower with lemon zest, portion into meal prep containers, and store for the week!

Step 9

Yields 4 servings.

Step 10

Store chicken wings as desired—in their original packaging, in storage containers, or divided into individual portions for the week.

Step 11

Combine garam masala and salt in an airtight container and store until ready to cook.

Step 12

Cut cauliflower florets to desired size and store in airtight containers in the fridge. Portion out raisins and almonds and store.

Step 13

Measure seasonings for curry blend (except for lemon zest), combine in an airtight container, and store.