Nutrient-Rich Roasted Cauliflower and Chickpeas
A simple, flavorful, and nutrient-rich roasted cauliflower and chickpeas recipe infused with aromatic Indian spices. Quick to prepare, plant-based, and perfect as a wholesome side or main for everyday meals.
Equipment
- Large mixing bowl (1)
- Baking sheet (1)
- Foil or parchment paper (as needed)
- Measuring Spoons Set
- Spatula or spoon (1)
Ingredients
- 1 large head cauliflower trimmed and cut into florets
- 2 cups canned or cooked chickpeas drained if canned
- 2 tsp ground coriander
- 2 tsp garam masala
- ½ tsp onion powder
- ½ tsp ginger powder
- ½ tsp garlic powder
- ½ tsp turmeric
- ½ tsp red chili powder
- 2 tbsp avocado or olive oil
- Salt to taste
- Ground black pepper to taste
- 5 spring onions or scallions finely chopped (green and white parts)
Instructions
- Prepare the Cauliflower: Start by rinsing the cauliflower thoroughly under cold running water to remove any dirt or impurities. Pat it dry using a clean kitchen towel or paper towels to prevent excess moisture, which can affect roasting. Trim away the outer leaves and the tough stem, then cut the cauliflower into medium-sized florets—aim for uniform pieces so they roast evenly. This step ensures each floret develops a golden, caramelized exterior while staying tender inside.
- Drain and Rinse Chickpeas: If using canned chickpeas, pour them into a fine-mesh strainer and rinse under cold water to remove excess sodium and preserve a fresh flavor. Shake off the water and pat the chickpeas dry. Dry chickpeas roast better and become crispier, so take your time to ensure they are well-dried. If using cooked chickpeas, ensure they are not too soft or mushy, as slightly firm chickpeas yield the best roasted texture.
- Mix the Spices: In a large mixing bowl, combine the ground coriander, garam masala, onion powder, ginger powder, garlic powder, turmeric, red chili powder, salt, and black pepper. Take a moment to inhale the aroma of the spices—they will form the flavor backbone of your dish. Adjust salt and spice levels according to your taste preference, keeping in mind that roasting intensifies flavors.
- Toss Vegetables and Chickpeas: Add the prepared cauliflower florets and chickpeas into the bowl with the spice mixture. Drizzle the oil (avocado or olive) over the vegetables and chickpeas. Using a large spoon or your hands, toss everything together thoroughly until each piece is evenly coated with spices and oil. This even coating ensures that every bite is flavorful and that the vegetables roast rather than steam.
- Arrange on Baking Sheet: Line a baking sheet with foil or parchment paper for easy cleanup and to prevent sticking. Spread the cauliflower and chickpeas evenly in a single layer, leaving a little space between pieces. Avoid overcrowding, as crowded vegetables release moisture and steam instead of roasting, preventing that golden, crisp texture you’re aiming for.
- Roast in the Oven: Preheat the oven to 400°F (200°C). Place the baking sheet in the center of the oven and roast for 40 minutes. Halfway through cooking, use a spatula to gently stir and flip the cauliflower and chickpeas. This step ensures uniform roasting, caramelization, and crispiness on all sides. Keep an eye on them toward the end; golden brown edges indicate perfect roasting.
- Garnish and Serve: Once roasted to perfection, remove the baking sheet from the oven. Allow the dish to cool slightly for 2–3 minutes. Sprinkle the finely chopped spring onions over the top for a fresh, vibrant finish. Serve warm as a side dish or enjoy it as a wholesome, plant-based main course. The combination of spices, roasted flavors, and tender-crisp textures makes it an irresistible addition to any meal.
Notes
- Use medium-sized cauliflower florets for even roasting and caramelization.
- Pat chickpeas dry before roasting to achieve a crisp texture.
- Avoid overcrowding the baking sheet; roasting works best in a single layer.
- Adjust spice levels to taste; red chili powder can be reduced for milder flavor.
- Toss halfway through roasting to ensure even browning.
- Avocado oil is preferred for its high smoke point, but olive oil works well too.
- Freshly chopped spring onions add brightness and a subtle crunch.
- Can be served hot, warm, or at room temperature—perfect for meal prep.