Roasted Cauliflower and Chickpeas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tablespoon ground coriander 1 tablespoon ground turmeric 1 teaspoon cumin seeds 1 teaspoon fennel seeds 1/4 teaspoon cayenne pepper 3 tablespoons olive oil 1 tablespoon grated fresh ginger 1 head cauliflower, cut into florets (medium head) One cup chickpeas, drained 1/2 sweet onion, sliced Kosher salt and freshly cracked black pepper Fresh cilantro sprigs, for garnish Juice of 1/2 lime
Directions
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.
Serving Size: 4 Servings
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.
Serving Size: 4 Servings
Nutritional Info Amount Per Serving
- Calories: 159.1
- Total Fat: 2.6 g
- Cholesterol: 0.0 mg
- Sodium: 245.9 mg
- Total Carbs: 30.3 g
- Dietary Fiber: 9.6 g
- Protein: 7.9 g
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