| Level: | Easy |
| Total: | 55 min |
| Prep: | 15 min |
| Cook: | 40 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
- Kosher salt and freshly cracked black pepper
- Fresh cilantro sprigs, for garnish
- Juice of 1/2 lime
Instructions
- Preheat the oven to 400 degrees F.
- Toast the coriander, turmeric, cumin seeds, fennel seeds and cayenne in a dry skillet over high heat until fragrant, 2 to 3 minutes. Pour the oil into a large mixing bowl, and then add the toasted spices. Add the ginger, cauliflower, chickpeas and onions, and toss to coat everything evenly. Place on a sheet tray and season with salt and pepper. Roast in the oven until browned and the cauliflower is tender, 30 to 35 minutes. Serve with cilantro sprigs and finish with a squeeze of the fresh lime juice.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 382 |
| Total Fat | 19 g |
| Saturated Fat | 1 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 14 g |
| Sugar | 10 g |
| Protein | 13 g |
| Cholesterol | 0 mg |
| Sodium | 795 mg |
Reviews
We make this dish often, it is outstanding! I have a vegan in the house, so it helps to round out
A meal that she can feel satisfied!
A meal that she can feel satisfied!
We loved this dish, will make again and again.
One of my very favorite recipes. You don’t have to toast the spices but you do need to use fresh ginger. Keep ginger handy in the freezer! The chickpeas will get crunchy if they are small ones but I like the crunch. Don’t skimp an the spices or the lime!
We add a drained can of early California olives with pimento to the mix and love it.
This recipe made my night. My kids and husband loved it. We made the spice mix and put it directly on the veggies and chickpeas without toasting, but it toasted in the oven. I tossed it once. I used jarred ginger and ground cumin. The spice mix was so perfect! I used maybe a teaspoon less, but since I mixed it ahead, the ratio was the same. (I have little kids.). Thank you!!! Can’t wait to make again. Your recipes are always the best- healthy and flavorful and easy, but never boring.
I made this without roasting the spices and still felt there was plenty of flavor. However, I found it difficult to get the spiced oil (which had the consistency of a paste because there are so many spices for the amount of oil) spread evenly throughout the cauliflower. I spent several minutes trying to get it evenly spread and mostly failed. Some bites had a lot of spice, and some had none. It was still a tasty dish, but next time I might try putting the spices on just the chickpeas and onions, and not trying to get it on the cauliflower at all.
Made this last night with the Neely’s oven fried chicken, partly because they cooked at the same temperature. The flavors were excellent, but the cooking time was a little too long; the onions burned and the chickpeas got too dry. I would make it again, though.
Loved this recipe. The chickpeas were a great addition! I didn’t have fennel, but didn’t miss it!
Delicious! Was worried with my husband not liking it, but he was impressed! This recipe is a keeper.
Delicious! and so easy. It was all I had for dinner. I will make this a staple in my house.