Go Back

Curry Spice Roasted Cauliflower and Chickpeas

Print Recipe
Course Main Course, Side Dish
Servings 4

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.
Keyword curry spice, plant based, roasted chickpeas, roasted vegetables, vegan