Throw cauliflower and chickpeas together on a sheet pan with some Indian spices and watch magic happen in this recipe for Roasted Cauliflower and Chickpeas. A vegan, gluten-free, soy-free and nut-free recipe.
Cauliflower and chickpeas, chickpeas and cauliflower. Not only do these two ingredients make for a healthy, rather perfect, marriage, they also taste incredibly good together. Even better, they alliterate. 🙂 And when you roast them together, that Vegan Pasta with Cauliflower and Chickpeas turns into powerful food alchemy.
I roast cauliflower all the time for a side, and I roast chickpeas all the time for a snack, but throwing them together on the baking sheet and letting them turn all golden -- together -- was a bit of a revelation to me. A happy one. And one that's going to happen again and again in my kitchen.
Like most roasted vegetables, there are all sorts of flavors you can try with your Roasted Cauliflower and Chickpeas. But my favorite, hands down, has got to be this mix of Indian spices that makes an already gorgeous dish absolutely divine.
This is an incredibly simple dish. Separate your cauliflower into florets, drain your chickpeas, toss everything with the spices, and roast. I hate those recipes that ask you to stir chickpeas in the oven ever so often because, honestly, who enjoys standing over a hot oven, stirring? That horrid witch from Hansel and Gretel, perhaps, but not me. With this one, you have to stir just once -- once, I promise -- and your cauliflower and your chickpeas will thank you for it.
Grab your oven mitts, then, and let's get roasting. This one's a keeper.
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Roasted Cauliflower and Chickpeas
Equipment
Ingredients
- 1 large head of cauliflower, trimmed and separated into florets
- 2 cups cooked or canned chickpeas, drained if canned
- 2 teaspoon coriander powder
- 2 teaspoon garam masala
- ½ teaspoon onion powder
- ½ teaspoon ginger powder
- ½ teaspoon garlic powder
- ½ teaspoon turmeric
- ½ teaspoon red chili powder
- 2 tablespoon avocado or olive oil
- Salt and ground black pepper to taste
- 5 spring onions or scallions, green and white parts finely chopped.
Instructions
- Preheat the oven to 400 degrees F.
- In a bowl, or on a foil-lined baking sheet, toss together all of the powdered spices, oil, salt, pepper, cauliflower and chickpeas.
- Spread the cauliflower and chickpeas evenly in a single layer of the sheet. Don't overcrowd the baking sheet or the vegetables won't roast, they'll steam.
- Bake for 40 minutes, stirring once, halfway through, to ensure the chickpeas and cauliflower get roasted evenly.
- Garnish with spring onions and serve.
Lynn
This is quite tasty. Per my calculation, the calories appear to be incorrect or the serving number. About 861 for the entire dish. Still 5 stars.
Sally
We loved roasted cauliflower in any form--but this recipe with the chick peas is the best!
Vaishali
So happy to hear!
Lindsay
I wanted to make a main dish so when it was done roasting I put the cauliflower and chickpea mixture over brown basmati and put some tofu on top. Served with a green salad. Easy and delicious!
Vaishali
Awesome, sounds delicious!
Har
Hi
Can i roast this in an air fryer ? Should the chickpeas be crunchy or just roasted enough to eat?
Vaishali
They shouldn't be super crunchy but should have a bit of a crunchy bite. And yes, air frying would be great.
Lauren G
Wow, definitely bookmarking this recipe! So easy and delicious! I'm not even vegan 🙂
Liz
This looks delicious! What would you serve with it?
Vaishali
It would go with anything -- put it in a wrap, on salads, or serve as a side with a burger or sandwich. I'd even serve this with an Indian style dal and rice.
Mary Doris
Can this be eaten cold? It sounds delicious.
Vaishali
At room temperature would be fine!
Donna
I just discovered your site. The recipes look amazing! I'm going to make this tonight. Thank you! Cheers!
Joe & Wendy Atinsky
My wife and I are going to bring this allergy friendly recipe to share at our life group. Thank you!
Lily
This was SO good. My teens just gobbled it up. I will be making this again and again. Thanks for the recipe.
ydelle
this is very good but too heavily spiced what kind of dressing would you use to top this to cool it down ?
Sarah
I use yoghurt and marinade it for a couple of hours first...also fresh ginger garlic and coriander stems...
Molly
This was DELICIOUS!!! Thank you so much!
Nancy
Can I use frozen cauliflower? I've got some to use up!
Vaishali
I would say yes for a curry or a stir-fry, but perhaps not for roasting.
Kelly
I just made this! Very good!!! Thank you!
Vaishali
Kelly, that's awesome. Thanks for letting me know!
Karla
Can't wait to try this! 🙂
margaret van haren
I am a huge fan of your website and your recipes. I have been using them for long time now. I tries to comment already multiple times, but the messages were rejected. I hope this time will receive the mail.
Please keep up the awesome website!! And thank you so much.
Margaret, Kitchener, Ontario, canada
Vaishali
Hi Margaret, thanks for your kind words! I am sorry you've had trouble posting comments-- I will look into what could be going on. And I am so happy you finally posted a comment, because you made me very happy. 🙂
Amy
This has made it into the dinner rotation as an easy, healthy dinner my 4 year old loves! I usually don't have green onions on hand, and though they add to it, it's still delicious without. I also love that it's easy enough that he can help me cook. Makes it a lot easier to get kiddo buy-in on food when they can help make it.
Leslie Grabowski
Oops, wrong word! "This wonder food, chock full of powerful carcinogens..." Carcinogens are substances involved in CAUSING cancer. I know you didn't mean that. 😉
Vaishali
Oops, yes, big typo. 🙂 Corrected.
Tammy
I love this recipe!! So thrilled I had all the spices on hand to make my very own garam masala!!