ROASTED CAULIFLOWER AND CHICKPEAS
Steps:
- 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.
ROASTED CAULIFLOWER AND CHICKPEAS WITH HERBY TAHINI
The sauce on this roasted cauliflower and chickpeas with herby tahini is pure magic. Try these veggies as a vegan side or main or as a flatbread topping.
Provided by Paige Adams
Categories Side Dish
Number Of Ingredients 18
Steps:
- Preheat the oven to 425 degrees F.
- Cut the cauliflower lengthwise into 3/4-inch slices. In a large bowl, whisk together the olive oil, cumin, smoked paprika, onion powder, garlic powder, salt and pepper. Toss the cauliflower and chickpeas into the mixture.
- Arrange the cauliflower in a single layer on a sheet pan. Put the chickpeas in the spaces in between the cauliflower. Roast for 25-30 minutes, flipping halfway through cooking, until the cauliflower is browned at the edges and the chickpeas are crispy.
- For the herby tahini, mince the garlic clove in the bowl of a food processor. Add the tahini, parsley and cilantro, scallions, lemon juice, salt and water and process until combined and smooth.
- Drizzle the roasted cauliflower and chickpeas with herby tahini. Sprinkle with chopped parsley and cilantro.
Nutrition Facts : Calories 340 calories, Sugar 4.6 g, Sodium 773 mg, Fat 20.6 g, SaturatedFat 3 g, TransFat 0 g, Carbohydrate 32.1 g, Fiber 10.5 g, Protein 13.4 g, Cholesterol 0 mg
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- Preheat the oven to 400ºF. Place the cauliflower on a rimmed baking sheet. Drizzle over 2 tablespoons of the olive oil, sprinkle with the paprika, ½ teaspoon cumin, and cayenne, and season with salt and pepper. Use a spoon or your hands to toss everything until the cauliflower is well coated with the seasoned oil. Roast for 20 minutes until the cauliflower is starting to soften, then add the chickpeas to the pan, use a spoon to stir so that they are evenly distributed and coated with the seasoned oil, and roast for another 15 minutes. Let cool to slightly warm, or room temperature.
- Meanwhile, make the dressing. Place the tahini, water, remaining 2 tablespoons olive oil, lemon juice, garlic, remaining ½ teaspoon cumin, and salt and pepper in a food processor or a blender, and process until thick and smooth. You can also combine all of the ingredients in a container or bowl and shake or stir to blend well.
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