Crispy roasted cauliflower and chickpeas tossed in flavorful spices.
Tender and hearty cauliflower flavored with Indian spices. Super easy, simple, and the perfect weeknight dinner.
One of my favorite vegetable is cauliflower. The dishes that you can create with it are endless from buffalo cauliflower wings to throwing it in curries. This Indian-spiced cauliflower is now one of my favorite dishes! It is flavor packed and so simple to make.
This Indian Inspired Roasted Cauliflower and Chickpeas contain toasted whole cumin and coriander seeds, garam masala, curry powder, and aromatics. Not to mention, it is very easy and quick to make.
How to make Indian Inspired Roasted Cauliflower and Chickpeas:
- Preheat the oven to 425°F. Add chickpeas and cauliflower to a baking sheet and toss with 1 tbsp oil and sprinkle of kosher salt. Bake for 25-30 minutes, tossing halfway until crispy and golden brown.
- While chickpeas and cauliflower are roasting, prepare the rest of the dish. In a large skillet over medium-high heat, add whole coriander and cumin seeds. Toast for about 1 minute until they start to pop. Grind toasted seeds in a mortar and pestle, set aside.
- Heat remaining tbsp of oil in same skillet. Add onion and saute for 2-3 minutes until soft and translucent. Mix in garlic, ginger, ground toasted seeds, and spices. Cook for 1-2 minutes to toast spices then mix in tomato paste and splash of water. Cook for 2-3 minutes until tomato paste has darkened in color.
- Carefully stir in baked chickpeas and cauliflower and lemon juice. Season with salt as needed.
- Serve dish topped with fresh cilantro and optionally, chili oil.
Why you’ll love this Indian Inspired Roasted Cauliflower and Chickpeas:
- Simple and easy to make
- Flavor packed with Indian spices
- Healthy and nutritious
- Perfect meal pairing
- Oh so delicious!
If you’re looking for more veggie-packed recipes, you’ll also love this Oyster Mushroom Yakisoba, this Sweet Potato and Kale Salad, and this Thai Red Curry Noodle Soup.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Crispy roasted cauliflower and chickpeas tossed in flavorful spices.
- 1-15 oz can chickpeas, drained and rinsed
- 1 large head cauliflower, cut into florets
- 2 tbsp high-heat oil, divided (such as avocado)
- 2 tsp whole coriander seeds
- 2 tsp whole cumin seeds
- ½ white onion, chopped
- 3 cloves garlic, minced
- 1-inch thumb fresh ginger, grated
- 2 tsp curry powder
- ½ tsp ground turmeric
- ½ tsp garam masala
- 1 tbsp tomato paste
- 1 tsp kosher salt
- Juice from ½ medium lemon
- Fresh cilantro, chopped for serving
- (Optional): chili oil, for serving
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Preheat the oven to 425°F. Add chickpeas and cauliflower to a baking sheet and toss with 1 tbsp oil and sprinkle of kosher salt. Bake for 25-30 minutes, tossing halfway until crispy and golden brown.
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While chickpeas and cauliflower are roasting, prepare the rest of the dish. In a large skillet over medium-high heat, add whole coriander and cumin seeds. Toast for about 1 minute until they start to pop. Grind toasted seeds in a mortar and pestle, set aside.
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Heat remaining tbsp of oil in same skillet. Add onion and saute for 2-3 minutes until soft and translucent. Mix in garlic, ginger, ground toasted seeds, and spices. Cook for 1-2 minutes to toast spices then mix in tomato paste and splash of water. Cook for 2-3 minutes until tomato paste has darkened in color.
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Carefully stir in baked chickpeas and cauliflower and lemon juice. Season with salt as needed.
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Serve dish topped with fresh cilantro and optionally, chili oil.
This is such a great recipe – simple and delicious. I added fenugreek because I love it in Indian dishes. Thank you!
Author
Oooh love the idea of fenugreek! I’ll have to add it next time 🙂 thanks for sharing!