My experience growing up in a family with strong Italian roots has impacted me in several ways, especially with regards to my palate. Traditional Italian pasta and pizza have been among my favorite foods for years, and were practically the only dinner foods I ate when I first became a vegetarian. Although traditional Italian vegetables, condiments, and herbs still make their way into a large portion of my modern recipes, I now enjoy cooking and eating foods from a greater variety of cuisines.
Up until recently, I rarely cooked with savory spices. After educating myself about the large array of spices out there and their various health benefits, I have been gradually incorporating more into my cooking, and really loving the results. Some of the flavors I have discovered are incredible tasting, particularly those produced by herbs and spices in Indian curry dishes. Some of my favorites are turmeric, cumin, and coriander.
I’ve found this particular meal to be especially comforting on cold winter nights. The roasted elements of the dish combine beautifully with regards to both texture and flavor when paired with warm cooked quinoa. This is the ultimate curry-spiced dish for anyone unfamiliar to spice, or any spice-lovers that appreciate simplicity. I hope you enjoy it as much as I do!
Curry Spice Roasted Cauliflower and Chickpeas
Ingredients
- 1 large head cauliflower cut into florets
- 1 1/2 cups cooked chickpeas may be from a 15 oz. can, drained and rinsed
- 3 tbsp olive or avocado oil
- 2 cloves garlic minced
- 1 1/2 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp salt
- 1/4 cup chopped fresh cilantro for garnish
- Lemon-tahini sauce for topping
Instructions
- Preheat oven to 400 degrees F, and line a large baking sheet with parchment paper.
- Toss all ingredients except for cilantro and tahini together in a large bowl until cauliflower and chickpeas are evenly coated with the oil and spices.
- Spread onto prepared baking sheet and roast for 25-30 minutes, until tender and slightly crisp.
- Serve as a side dish, or over a warm bed of cooked quinoa as a main dish, topped with cilantro and lemon-tahini sauce.
*I definitely recommend serving this dish with lemon-tahini dressing! It (surprisingly) compliments the curry flavors beautifully! 
Reader Feedback– What are your favorite cuisines and spices?
Hello there! This post couldn�t be written any better! Going through this post reminds me of my previous roommate! He continually kept talking about this. I will send this article to him. Pretty sure he’s going to have a good read. Thanks for sharing!
Thank you so much for the positive feedback! I hope he enjoys it!
yum yum this look delicious, thanks for posting up this recipe, looks quite simple to make. Simon
Thank you, Simon! Enjoy!