Roasted Cauliflower and Chickpeas

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  • Level: Easy
  • Total: 55 min
  • Prep: 15 min
  • Cook: 40 min
  • Yield: 4 servings
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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 

Kosher salt and freshly cracked black pepper

Fresh cilantro sprigs, for garnish

Juice of 1/2 lime

Directions

  1. Preheat the oven to 400 degrees F. 
  2. 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.