Photo: Roasted Cauliflower and Chickpeas Recipe
Ingredients
- 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
Directions
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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By Jaymee1959
Oak Forest, Ill...
on April 09, 2013
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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.
By rahele
on March 23, 2013
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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.
By Yogi-cook
on July 18, 2012
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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.
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