Roasted Cauliflower and Chickpeas Recipe

Name: Roasted Cauliflower and Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.
3
Pour the oil into a large mixing bowl, and then add the toasted spices.
4
Add the ginger, cauliflower, chickpeas and onions, and toss to coat everything evenly.
5
Place on a sheet tray and season with salt and pepper.
6
Roast in the oven until browned and the cauliflower is tender, 30 to 35 minutes.
7
Serve with cilantro sprigs and finish with a squeeze of the fresh lime juice.

207

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon ground coriander, 1 tablespoon ground turmeric, 1 teaspoon cumin seeds, 1 teaspoon fennel seeds, and more.

Yes, Roasted Cauliflower and Chickpeas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Cauliflower and Chickpeas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions