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 with Indian Spices. 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 potent chemistry they already share 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.
Roasted Cauliflower and Chickpeas
Ingredients
- 1 large head of cauliflower, trimmed and separated into florets
- 2 cups cooked or canned chickpeas, drained if canned
- 2 tsp coriander powder
- 2 tsp garam masala
- 1/2 tsp onion powder
- 1/2 tsp ginger powder
- 1/2 tsp garlic powder
- 1/2 tsp turmeric
- 1/2 tsp red chili powder
- 2 tbsp 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 the spring onions and serve.
Nutrition
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Leslie Grabowski says
March 29, 2016 atOops, 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 says
March 29, 2016 atOops, yes, big typo. 🙂 Corrected.
margaret van haren says
April 1, 2016 atI 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 says
April 1, 2016 atHi 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. 🙂
Karla says
April 2, 2016 atCan’t wait to try this! 🙂
Kelly says
April 7, 2016 atI just made this! Very good!!! Thank you!
Vaishali says
April 7, 2016 atKelly, that’s awesome. Thanks for letting me know!
Nancy says
May 30, 2016 atCan I use frozen cauliflower? I’ve got some to use up!
Vaishali says
May 31, 2016 atI would say yes for a curry or a stir-fry, but perhaps not for roasting.
Molly says
September 6, 2016 atThis was DELICIOUS!!! Thank you so much!
ydelle says
October 6, 2016 atthis is very good but too heavily spiced what kind of dressing would you use to top this to cool it down ?
Lily says
May 17, 2017 atThis was SO good. My teens just gobbled it up. I will be making this again and again. Thanks for the recipe.
Joe & Wendy Atinsky says
October 6, 2018 atMy wife and I are going to bring this allergy friendly recipe to share at our life group. Thank you!
Donna says
November 9, 2018 atI just discovered your site. The recipes look amazing! I’m going to make this tonight. Thank you! Cheers!
Mary Doris says
June 10, 2019 atCan this be eaten cold? It sounds delicious.
Vaishali says
June 10, 2019 atAt room temperature would be fine!