The Vegan Spiced Cauliflower and Chickpeas are tasty and have 245 kcal. This dish takes 45 minutes to prepare. Serve this recipe at events, lunches, feasts, get-togethers, functions, dinners, or festivals. It contains head cauliflower, olive oil, salt, cooked chickpeas, ground cumin, smoked paprika, ground turmeric, garlic powder, black pepper, ground coriander, lemon juice, and parsley. We may pair this dish with warm pita bread, naan bread, arugula salad, quinoa bowl, lavash wraps, grilled tofu, hummus, baked tempeh, cucumber tomato salad, brown rice bowl, lemon herb salad, or tahini sauce. You may keep this Vegan Spiced Cauliflower and Chickpeas for four days in the refrigerator.
STATS:
- Total Time: 45 minutes
- Cuisine: Mediterranean
- Diet: Vegan
- Cooking Time: 30 minutes
- Servings: 4
- Course: Main
- Serving Size: 1½ cups
- Calories: 245 kcal
- Preparation Time: 15 minutes
EQUIPMENT:
- Cutting board
- Large baking sheet
- Spatula
- Baking paper
- Measuring cups
- Knife
- Large mixing bowl
- Measuring spoons
INGREDIENTS:
- One tsp smoked paprika
- Half tsp ground turmeric
- 2 tbsp olive oil
- 1 medium head cauliflower
- Two cups drained cooked chickpeas
- Half tsp salt
- 1 tsp ground cumin
- Half tsp ground coriander
- Half tsp garlic powder
- 1 tbsp lemon juice
- Two tbsp chopped parsley
- Quarter tsp black pepper
INGREDIENT NOTES:
CAULIFLOWER:
- This is the main ingredient that absorbs spices well. It gets tender on the inside after cooking and gives delicious golden-brown edges. Cauliflower adds volume to the meal without adding extra calories. You may use broccoli, sweet potatoes, or zucchini as per your preference.
CHICKPEAS:
- They include satisfying texture and make the dish more filling. Chickpeas become slightly crispy on the outside after roasting. You may use butter beans, lentils, or black beans as an alternative.
OLIVE OIL:
- Olive oil binds the spices to the cauliflower and chickpeas. It roasts the ingredients properly and gives a beautiful golden color. You may use avocado oil as another choice.
GROUND CORIANDER:
- It gives a mild citrus-like taste that brightens the spice mixture. Coriander maintains the deeper taste of cumin and paprika. You may use garam masala, curry powder, or ground fennel seeds as a substitute.
LEMON JUICE:
- This juice gives acidity to maintain the warm roasted tastes. It improves the spices and adds freshness as well. Apple cider vinegar is great to use instead.
PARSLEY:
- It gives color and freshness to the recipe. Parsley improves the look of the dish as well. You may use fresh mint, dill, or basil as an alternative.
INSTRUCTIONS:
- First, warm the oven to 425°F and cover the sheet with baking paper.
- Cut the cauliflower head into florets.
- Include cauliflower florets, chickpeas, olive oil, cumin, garlic powder, black pepper, paprika, coriander, salt, & turmeric in the bowl.
- Mix them well to coat all the ingredients.
- Spread the cauliflower and chickpeas in one layer on the sheet to bake for 30 minutes.
- Then take the sheet from the oven and drizzle lemon juice on it.
- Lastly, sprinkle chopped parsley on top.
SERVING SUGGESTIONS:
GRAIN DISHES:
- Lemon Herb Rice
- Coconut Rice
- Brown Rice
- Quinoa Pilaf
- Couscous
- Bulgur Wheat
- Wild Rice Blend
- Turmeric Rice
FLATBREADS & BREADS:
- Warm Pita Bread
- Whole Wheat Pita
- Garlic Naan
- Vegan Flatbread
- Lavash Bread
- Whole Grain Rolls
- Focaccia
- Crusty Artisan Bread
SALADS:
- Cucumber Tomato Salad
- Mediterranean Salad
- Greek-Style Vegan Salad
- Arugula Salad
- Spinach Salad
- Kale Salad
- Carrot Raisin Salad
- Chickpea Cucumber Salad
PROTEIN SIDES:
- Grilled Tofu
- Baked Tempeh
- Falafel
- Lentil Patties
- Black Bean Cakes
- Vegan Kofta
- Marinated Tofu Skewers
- Crispy Edamame
ROASTED VEGETABLE SIDES:
- Garlic Green Beans
- Roasted Eggplant
- Herb-Roasted Zucchini
- Roasted Sweet Potatoes
- Maple Roasted Parsnips
SAUCES & DIPS:
- Tahini Sauce
- Lemon Tahini Dressing
- Hummus
- Roasted Red Pepper Hummus
- Vegan Garlic Sauce
- Baba Ganoush
- Vegan Tzatziki
- Harissa Sauce
SOUPS:
- Lentil Soup
- Tomato Basil Soup
- Carrot Ginger Soup
- Roasted Red Pepper Soup
- Vegetable Soup
- Split Pea Soup
- Butternut Squash Soup
- Moroccan Chickpea Soup
MEDITERRANEAN:
- Tabbouleh
- Fattoush Salad
- Stuffed Grape Leaves
- Marinated Olives
- Pickled Vegetables
- Muhammara
- White Bean Salad
- Cucumber Yogurt Dip
TOPPINGS:
- Pomegranate Seeds
- Chopped Parsley
- Fresh Mint
- Sliced Green Onions
- Toasted Almonds
- Toasted Pine Nuts
- Pumpkin Seeds
- Sesame Seeds
- Light Desserts
FRUITS:
- Baked Apples
- Berry Compote
- Mango Sorbet
- Lemon Granita
- Coconut Chia Pudding
- Stuffed Dates
- Grilled Peaches
DRINKS:
- Mint Tea
- Lemon Ginger Tea
- Iced Herbal Tea
- Sparkling Water
- Cucumber Lemon Water
- Citrus Infused Water
- Fresh Lemonade
- Pomegranate Spritzer
TIPS:
- Dry the chickpeas properly to make them crispier.
- Avoid adding lots of items to the tray, or they won’t get crisp.
- Sprinkle the paprika to provide the smoky flavor.
STORAGE INFORMATION:
FRIDGE:
- Include the dish in the vessel and store for four days.
FREEZER:
- Add it to the vessel and freeze for 2 months.
FAQs:
Can I make this recipe early?
- Yes, we would easily prepare this dish in advance as it stores nicely.
Can I air-fry this dish?
- Yes, we would air fry this dish at 390°F for eighteen minutes.
Will we utilize the frozen cauliflower florets?
- Yes, use the frozen florets, but defrost them and dry properly, then roast to make them crisp well.
How to boost the protein in the dish?
- Add the tofu, extra chickpeas, or tempeh to boost the protein in the chickpeas.
NUTRITIONAL INFORMATION:
Calories: 245 kcal
Net Carbs: 20 g
Iron: 3.2 milligrams
Total Carbs: 28 g
Vitamin A: 650 IU
Fiber: 8 grams
Calcium: 70 mg
Protein: 9 grams
Sodium: 360 mg
Potassium: 560 milligrams
