Spice up your dinner routine with our Roasted Cauliflower and Chickpeas. This side dish blends robust spices with the earthy tones of roasted cauliflower with chickpeas for an unforgettable spice kick.
I’m sharing one of the delicious curry-inspired recipes Frontier Natural asked me to create using their products. This recipe features their delicious Vindaloo Curry Powder, which is currently residing in a place of honor on my spice rack (front row, eye-level). I’ve been sprinkling it on just about everything, and it is delicious.
Roasted chickpeas have been all the rage in recent years, but I think people neglect cauliflower as an ingredient. Roasted in a savory mixture of ghee (clarified butter) and Vindaloo curry powder, it’s hard not to fall in love with the cauliflower in this recipe.
Table of Contents
Reasons to Love These Curried Cauliflower Chickpeas
- Roasted cauliflower and chickpeas is easy to prepare, making it perfect for quick, healthy meal prep.
- I love that this dish pairs well with a variety of dishes, from veggies and salads to main courses.
- It’s incredibly nutritious, offering a rich source of vitamins, minerals, and fiber.
Recipe Ingredients
- Vindaloo Curry Powder: This spice blend is crucial for its intense, spicy, and slightly tangy flavor.
- Organic Cayenne: Adds a sharp, spicy kick that also enhances the layer of depth to the roasted textures.
- Ghee: Provides a rich, nutty flavor and a creamy texture. Its high smoke point makes it ideal for roasting, helping to crisp the exterior while keeping the inside tender.
See the recipe card for full information on ingredients and quantities.
Variations
- Herbs and Spice Variation: For a delightful twist on Roasted Cauliflower and Chickpeas, consider adding smoked paprika for subtle smokiness, dried thyme and rosemary for earthiness, and turmeric for color and warmth. You can also add fresh herbs like parsley or cilantro leaves after roasting to introduce a zesty finish.
- Dressing Alternatives: To elevate your Roasted Cauliflower and Chickpeas, whisk together tahini, fresh lemon juice, garlic, and a touch of water to create a tangy lemon tahini sauce. This will add a creamy, zesty layer to the dish. Alternatively, a mustard dressing with a hint of mint can offer a bold, refreshing contrast to the spices.
How to Make Roasted Cauliflower and Chickpeas
For the Roasted Cauliflower and Chickpeas
Step #1: Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius).
Step #2: Toss the cauliflower florets and chickpeas with Vindaloo curry powder and melted ghee in a large bowl.
Step #3: Line a baking sheet with parchment paper. Arrange the cauliflower and chickpeas in a single layer on the prepared baking sheet.
Step #4: Roast for 15 minutes, then use oven mitts to shake the pan and rotate the cauliflower and chickpeas. Reduce the oven temperature to 375 degrees Fahrenheit (190 degrees Celsius) and roast for an additional 10 minutes, or until the cauliflower is browned and tender.
For the Dressing
Step #1: While the cauliflower and chickpeas are roasting, grind the mustard seeds, vinegar, pepper, cinnamon, cayenne, fenugreek, olive oil, and salt in the bowl of a food processor until it forms a smooth dressing. Just before taking the pan out of the oven, pour in the melted ghee and pulse to combine.
Step #2: Toss the hot cauliflower and chickpeas in the dressing and serve warm or at room temperature.
Expert Tips
- Cutting Cauliflower for Roasting: For even cooking and optimal flavor absorption, cut the head of cauliflower into bite-sized florets. This size ensures each piece roasts thoroughly and gets nicely caramelized.
- Even Coating: Ensure the cauliflower and chickpeas are evenly coated with the curry powder and ghee mixture. This will help achieve uniform flavor and browning.
- Parchment Paper Use: Using parchment paper not only prevents sticking but also makes cleanup easier. Ensure it’s properly sized to your baking sheet to avoid any spill-over.
Frequently Asked Questions
For a complete meal, you can serve Roasted Cauliflower and Chickpeas with grains such as quinoa, couscous, farro, or barley.
Yes, you can easily add other vegetables such as carrots, potatoes, bell peppers, or Brussels sprouts to this Curried Cauliflower Chickpeas recipe.
Storage Info
Store the Roasted Cauliflower with Chickpeas leftovers in an airtight container in the refrigerator, where they will stay fresh for up to 3 days. Freezing this dish is not recommended, as the texture of the cauliflower may become mushy upon thawing.
To reheat, spread the mixture on a baking sheet and warm it in an oven preheated to 350 degrees Fahrenheit (175 degrees Celsius) for about 10 minutes or until heated through.
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Roasted Cauliflower and Chickpeas Recipe
RECOMMENDED PRODUCTS
Ingredients
For the Dish
- 1 head orange - purple or white cauliflower, cut into florets
- 1 can - 14.5-ounce chickpeas, drained, rinsed and patted dry
- 2 tablespoons Frontier Vindaloo Curry Powder
- 4 tablespoons ghee - melted or 4 tablespoons Vegetable oil
For the Dressing
- 1/4 teaspoon Frontier Organic Yellow Mustard Seeds
- 2 teaspoons white wine vinegar
- 1/2 teaspoon Frontier Organic Black Pepper
- 1/8 teaspoon Frontier Organic Cinnamon
- 1/8 teaspoon Frontier Organic Cayenne
- 1/4 teaspoon Frontier Organic Fenugreek
- 1 tablespoon extra virgin olive oil
- 1 teaspoon Frontier Sea Salt
- 1 tablespoon ghee - melted
Instructions
For the Roasted Cauliflower and Chickpeas:
- Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius).
- Toss the cauliflower florets and chickpeas with Vindaloo curry powder and melted ghee in a large bowl.
- Line a baking sheet with parchment paper. Arrange the cauliflower and chickpeas in a single layer on the prepared baking sheet.
- Roast for 15 minutes, then use oven mitts to shake the pan and rotate the cauliflower and chickpeas. Reduce the oven temperature to 375 degrees Fahrenheit (190 degrees Celsius) and roast for an additional 10 minutes, or until the cauliflower is browned and tender.
For the Dressing:
- While the cauliflower and chickpeas are roasting, grind the mustard seeds, vinegar, pepper, cinnamon, cayenne, fenugreek, olive oil, and salt in the bowl of a food processor until it forms a smooth dressing. Just before taking the pan out of the oven, pour in the melted ghee and pulse to combine.
- Toss the hot cauliflower and chickpeas in the dressing and serve warm or at room temperature.
NOTES
Nutrition
Cauliflower and chickpeas came out nicely roasted. The spice mix gave it some warmth but wasn’t too strong. Good for a quick dinner.
omg I am indian and I love your blog.. thanks I really appreciate the effort
vearigood food my inda
This looks delicious!!!
Thank you, Jenny!