Lemon & Spice Roasted Chickpeas & Cauliflower

Cauliflower and chickpeas make a delicious and nutritious pair. We’ve added a spice mix inspired by classic Indian dishes, along with the bright, tangy touch of lemon.

Print Recipe

Course Main Course, Main Dish, Side Dish

Cuisine American, Indian

Ingredients

1 head cauliflower
2 cups cooked chickpeas
2 teaspoons coriander powder
2 teaspoons garam masala
1 tablespoon ginger minced
1 tablespoon garlic minced
1/2 teaspoon turmeric
1/2 teaspoon paprika
2 lemons zest & juice
1/4 cup neutral oil
Salt to taste

Instructions

Preheat the oven to 400 °F and line a baking sheet with parchment paper.
Trim the cauliflower and separate it into smaller florets.
Measure the coriander, garam masala, turmeric and paprika in a small bowl. Stir together to blend.
In a second bowl, whisk together the lemon juice and oil. Add the lemon zest, and then the spice mix.
Add the cauliflower florets to a large bowl, and drizzle with about half of the lemon spice mix. Toss to coat.
Place on the baking sheet.
Do the same with the chickpeas, stirring to coat with the lemon mixture.
Place on the baking sheet.
Roast in the oven for about 40 minutes, turning as the veggies brown. Use any leftover sauce mix to drizzle over the cauliflower and chickpeas as they cook.
When they’re ready, they’ll be tender, browned, and full of flavor.

Notes

*If you’re using canned chickpeas, be sure to drain and rinse them before adding them to the recipe.
*Neutral oils include safflower, canola and peanut.

Keyword Lemons, vegan

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