Spiced Cauliflower and Chickpeas

Description

This Spiced Cauliflower and Chickpeas recipe is a vibrant, hearty dish packed with bold flavors from warm spices like cumin, coriander, paprika, and turmeric. Tender roasted cauliflower and protein-rich chickpeas come together with a hint of tang from lemon and freshness from herbs. It’s naturally vegan, gluten-free, and perfect as a main or side dish. Serve it with rice, naan, or as part of a grain bowl for a wholesome meal.

Ingredients for Spiced Cauliflower and Chickpeas

• 1 medium head cauliflower, cut into florets

• 1 can (15 oz / 425 g) chickpeas, drained & rinsed

• 3 tbsp olive oil

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1 tsp smoked paprika (or sweet paprika)

• ½ tsp turmeric powder

• ½ tsp chili powder (optional, for heat)

• ½ tsp garlic powder

• ½ tsp onion powder

• Salt & black pepper, to taste

• Juice of ½ lemon

• 2 tbsp fresh parsley or cilantro, chopped (for garnish)

Instructions

1. Preheat oven to 400°F (200°C).

2. Prepare vegetables: In a large bowl, combine cauliflower florets and chickpeas.

3. Season: Drizzle olive oil over them, then add cumin, coriander, paprika, turmeric, chili powder, garlic powder, onion powder, salt, and pepper. Toss well to coat evenly.

4. Roast: Spread the mixture evenly on a baking sheet lined with parchment paper. Roast for 25–30 minutes, flipping halfway, until cauliflower is golden and slightly crisp.

5. Finish: Squeeze fresh lemon juice over the hot cauliflower and chickpeas.

6. Serve: Garnish with parsley or cilantro and enjoy hot.

Notes

• You can use freshly cooked chickpeas instead of canned—just ensure they’re fully cooled and patted dry before roasting.

• For extra crispiness, spread vegetables in a single layer and avoid overcrowding the baking sheet.

• Adjust spice levels to your liking by increasing or reducing chili powder.

• A touch of maple syrup or honey (if not vegan) can add a nice sweet contrast.

Tips

• Make ahead: Roast a large batch and store in the fridge for up to 4 days—great for meal prep.

• Serving ideas: Stuff into pita bread with tahini sauce, top a salad, or serve alongside grilled meat or fish.

• Extra flavor boost: Add a sprinkle of za’atar or garam masala after roasting.

• Oil alternative: If reducing fat, toss with aquafaba (the liquid from canned chickpeas) instead of oil before roasting.

Servings

• Makes 4 servings as a side dish

• 2 servings as a main

Nutritional Info (per serving, as side dish)

• Calories: ~180 kcal

• Protein: 6 g

• Carbohydrates: 20 g

• Fiber: 7 g

• Fat: 8 g

• Saturated Fat: 1 g

• Sodium: 280 mg

Benefits

• High in Fiber – Supports digestion and promotes fullness.

• Rich in Antioxidants – Spices like turmeric and paprika have anti-inflammatory properties.

• Plant-Based Protein – Chickpeas provide a satisfying protein boost.

• Low in Calories – Great for weight management while being nutrient-dense.

• Versatile – Can be enjoyed hot, cold, as a snack, or in wraps and bowls.

Q & A

Q: Can I make this without an oven?
A: Yes! Pan-fry cauliflower and chickpeas in a large skillet over medium heat until golden, stirring occasionally.

Q: What other vegetables work well?
A: Broccoli, sweet potatoes, or carrots can be roasted the same way with these spices.

Q: How do I make it spicier?
A: Increase chili powder or add cayenne pepper.

Q: Can I freeze it?
A: Yes, but texture may soften. For best results, reheat in an oven or air fryer.

Q: What’s the best sauce to serve with this?
A: Tahini-lemon sauce, yogurt-garlic sauce, or a light cucumber raita pairs perfectly.