Roasted Cauliflower and Chickpeas Recipe
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.
Servings: 6 Servings
Calories: 140kcal
Equipment
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
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.
Nutrition
Serving: 1serving | Calories: 140kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 32mg | Sodium: 390mg | Potassium: 44mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 38IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg
