Turmeric Ginger Roasted Cauliflower & Chickpeas

When I first made today’s recipe I was in a dinner rut. I was tired of the same old recipes, sick of grilled chicken and salad, and in need of something, well…different. 

Well, this recipe is definitely different! And, it’s so different that you actually may use some spices you never have in the kitchen.

The flavor is very exotic – a little bit smoky, a little bit sweet, with a little bit of zing from the ginger + garlic…

Dare I say this cauliflower is actually…addicting?!

It was inspired by a recipe I found on Pinterest, but I unfortunately didn’t pin it at the time, and of course now I can’t find it. Note to self: always pin the pins!

The flavors of this recipe are definitely Indian in origin, but I’ve honestly only eaten in an Indian restaurant once or twice in my life (sheltered, I know — also going to blame it on my picky eater BF), so I don’t have much to compare it to.

But judging by the flavors in this dish, if this is what Indian food is like, then I’ll be googling “Indian-restaurants-near-me” realll freaken’ soon.

This recipe is great for vegans and vegetarians as a main dish, served over rice or another grain. But it also could also be served as a side dish, perhaps with the aforementioned grilled chicken, or any other type of meat, really.

The recipe also could not be more simple. It’s just chopping, mixing, and popping it in the oven. Straightforward AF.

Ok, so here we go.

Ingredients:

• 1 Large cauliflower, chopped into small florets
• 2 Cups cooked chickpeas, or one 8 oz. can drained
• 2 tsp Coriander powder
• 1/2 tsp Garlic powder
• 1/2 tsp Ginger powder
• 1/2 tsp Turmeric powder
• 1/2 tsp Red chili powder
• 2 Tbsp Olive oil
• Salt & pepper to taste
• Parsley or scallions for garnish

*NOTE: the original recipe called for 2 tsp of garam masala in the spice mixture, but I didn’t have it in my spice rack so I just omitted it. This recipe still tastes amazing without it, but feel free to add it in if that’s your jam.

Being an Indian food newbie, I have no idea what garam masala tastes like, but I’m sure it’s delicious! God, I really should get out more…

Start by chopping up your head of cauliflower into small florets.  Place in a medium size bowl (or skip the bowl altogether like I did – hey, one less dish to wash!) and place them directly onto a non-stick baking sheet.

*Important to note: the turmeric is deep yellow in color and actually ended up staining my baking sheet. I would recommend using an older baking sheet or one you don’t mind discoloring. (And if you still don’t believe in the natural dyeing power of turmeric, click here to read how I used it in my favorite dyed egg DIY project!)

Ok next, open your can of chickpeas, drain and rinse them. Then mix them amongst the cauliflower on the baking sheet (or bowl).

Now would also be a good time to drizzle the 2 tablespoons of olive oil onto the veggies and toss them around to coat. This will help the spices stick and will give them a nice flavor when we bake them.

It is also important to note that the veggies should be fairly dry before you roast them (or drizzle the olive oil).  The more dry they are the more crisp they will become in the oven.

Next, in a smaller bowl combine all of the powdered spices. Mix well until fully blended.

Once you combine the spices, sprinkle the mixture over the veggies on the baking sheet or bowl.  Then, with your hands (or perhaps with a large spoon if you’re civilized), toss the veggies to coat them completely with the spice and oil mixture.

I chose the hand-mix method, and if you also choose this method make sure to wash your hands immediately after. That potently pigmented turmeric absolutely will dye your hands a lovely shade of yellow.

Then, just pop those babies into the oven!

The original recipe recommended to bake for 40 minutes, turning once, but I found 40 minutes to be a tad too long.

I prefer a more firm, crunchy vegetable over a softer one, but the choice is yours. I would recommend baking them for 30-35 minutes, and turning once around the 15-20 minute mark.

When they’re done, chop up your parsley or scallions and garnish the dish to your liking.

Keep reading below for the condensed recipe and ingredients list!

Turmeric Ginger Roasted Cauliflower

Ingredients

• 1 Large cauliflower, chopped into small florets
• 2 Cups cooked chickpeas, or one 8 oz. can drained
• 2 tsp Coriander powder
• 1/2 tsp Garlic powder
• 1/2 tsp Ginger powder
• 1/2 tsp Tumeric powder
• 1/2 tsp Red chili powder
• 2 Tbsp Olive oil
• Salt & pepper to taste
• Parsley or scallions for garnish

Instructions

• Preheat the oven to 400°
• Chop the cauliflower into small florets and place in a medium size bowl or baking sheet.
• Drain and rinse the chickpeas (if canned) and also mix them into the bowl with the cauliflower.
• Pat veggies dry with a paper towel (or leave uncovered on counter to dry out).
• Drizzle the veggies with the olive oil. Toss to cover well.
• In a separate small bowl combine all of the powdered spices. Mix well.
• Carefully pour the spice mixture around the bowl (or baking pan), making sure to cover all the veggies. Then with your hands, or a spoon, toss the veggies with the spices and the oil, making sure you cover each side of the cauliflower florets.
• Bake for 30-35 minutes, turning once around 20 minutes.
• Remove from oven and garnish with parsley or scallions

And that’s it!  If you end up trying this recipe please let me know how yours turn out in the comments below!

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