Go Back
–+ servings
Print

Indian-Inspired Roasted Cauliflower and Chickpeas

Crispy roasted cauliflower and chickpeas tossed in flavorful spices.

Course Main Course, Side Dish
Keyword Indian-inspired, roasted cauliflower and chickpeas
Prep Time 10 minutes
Cook Time 31 minutes
Total Time 41 minutes
Servings 4 servings
Author Taavi Moore

Ingredients

  • 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

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. Carefully stir in baked chickpeas and cauliflower and lemon juice. Season with salt as needed.

  5. Serve dish topped with fresh cilantro and optionally, chili oil.