Roasted Cauliflower and Chickpeas

Total Time:
55 min
15 min
40 min

4 servings

  • 1 tablespoon ground coriander
  • 1 tablespoon ground turmeric
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup vegetable oil
  • 1 tablespoon grated fresh ginger
  • 1 head cauliflower, cut into florets
  • One 19-ounce can chickpeas, drained
  • 1/2 sweet onion, sliced
  • Kosher salt and freshly cracked black pepper
  • Fresh cilantro sprigs, for garnish
  • Juice of 1/2 lime
  • Preheat the oven to 400 degrees F.

  • Toast the coriander, turmeric, cumin seeds, fennel seeds and cayenne in a dry skillet over high heat until fragrant, 2 to 3 minutes. Pour the oil into a large mixing bowl, and then add the toasted spices. Add the ginger, cauliflower, chickpeas and onions, and toss to coat everything evenly. Place on a sheet tray and season with salt and pepper. Roast in the oven until browned and the cauliflower is tender, 30 to 35 minutes. Serve with cilantro sprigs and finish with a squeeze of the fresh lime juice.

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4.8 8
Made this last night with the Neely's oven fried chicken, partly because they cooked at the same temperature.  The flavors were excellent, but the cooking time was a little too long; the onions burned and the chickpeas got too dry.  I would make it again, though. item not reviewed by moderator and published
Loved this recipe. The chickpeas were a great addition! I didn't have fennel, but didn't miss it! item not reviewed by moderator and published
Delicious! Was worried with my husband not liking it, but he was impressed! This recipe is a keeper. item not reviewed by moderator and published
Delicious! and so easy. It was all I had for dinner. I will make this a staple in my house. item not reviewed by moderator and published
My husband absolutely loves this recipe and frequently asks me to make a double batch and will eat just this for dinner! This is coming from a BIG BEEF EATER. That's how YUMMY! this recipe is. item not reviewed by moderator and published
Amazing. I love flavor and this is one of the few recipes that I didn't feel the need to double the spices to give the dish some zip. The second time I made it I didn't roast the spices and couldn't notice the difference in taste. We paired this with grilled mahi mahi and white wine. Yum. item not reviewed by moderator and published
The flavours of this dish were beautiful and the next day even better. I'm a novice cook and great foodie and found this recipe so simple and easy to do. Great for a dinner party. The only thing I changed was the cooking time as I prefer my vegetables more al dente - otherwise great recipe. item not reviewed by moderator and published
Not his best recipe. Flavors are good but needs a lot of salt. I expected it to be crunchy and have some texture but it is all soft. I will make again but with changes, perhaps adding some toasted nuts at the end. item not reviewed by moderator and published

Not what you're looking for? Try:

Chickpea and Cauliflower Curry

Recipe courtesy of Food Network Kitchen