Roasted Cauliflower and Chickpeas
A tasty side dish of Roasted Cauliflower and Chickpeas tossed with a few simple Indian spices like coriander, cumin and garam masala.
Prep Time10 minutes mins
Cook Time40 minutes mins
Total Time50 minutes mins
Course: Side
Cuisine: Fusion American Indian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 267kcal
- 1 large head of cauliflower, trimmed and separated into florets
- 2 cups cooked or canned chickpeas, drained if canned
- 2 teaspoon ground coriander
- 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.
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.
Calories: 267kcal | Carbohydrates: 44.6g | Protein: 14.2g | Fat: 4.8g | Potassium: 782mg | Fiber: 13.4g | Sugar: 8.7g | Vitamin A: 250IU | Vitamin C: 36.3mg | Calcium: 90mg | Iron: 4.7mg