Are you tired of bland, boring vegetable dishes that leave you uninspired? Get ready to embark on a culinary journey that will revolutionize your dinner routine! This Indian-inspired Roasted Cauliflower, Tomatoes, and Chickpeas recipe is not just a meal—it's a flavor explosion that combines the earthy warmth of turmeric, the robust depth of cumin, and the natural sweetness of roasted vegetables. Perfect for busy weeknights or impressive dinner parties, this dish promises to tantalize your senses and transport you straight to the vibrant streets of India.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 head cauliflower, cut into florets
- 1 can chickpeas, drained and rinsed
- 1 cup cherry tomatoes
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon turmeric
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
- Wash the cauliflower thoroughly and cut it into uniform, bite-sized florets. Aim for pieces that are roughly 1-
- 5 inches in size to ensure even roasting.
- Drain and rinse the canned chickpeas under cold water. Pat them completely dry using a clean kitchen towel or paper towels to help them crisp up during roasting.
- In a large mixing bowl, combine cauliflower florets, chickpeas, and whole cherry tomatoes.
- Drizzle olive oil over the vegetables. Sprinkle cumin, turmeric, salt, and freshly ground black pepper. Toss everything together until the vegetables are evenly coated with oil and spices.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet. Ensure they are not overcrowded to allow proper roasting and caramelization.
- Place the baking sheet in the preheated oven and roast for 25-30 minutes. Halfway through cooking, gently stir or shake the pan to ensure even browning.
- The dish is ready when cauliflower edges are golden brown, chickpeas are crispy, and tomatoes are slightly blistered.
- Remove from oven and let rest for 2-3 minutes. Optional: Garnish with fresh cilantro or a squeeze of lemon juice before serving.
Tips
- Dry is Key: Ensure your chickpeas and vegetables are thoroughly dried before roasting. Excess moisture prevents proper caramelization and crispy textures.
- Even Sizing Matter: Cut cauliflower florets into uniform sizes to guarantee consistent cooking and beautiful presentation.
- Don't Overcrowd: Use a large baking sheet and spread vegetables in a single layer. Overcrowding leads to steaming instead of roasting.
- Spice Distribution: Mix spices with oil first to ensure even coating and maximum flavor absorption.
- Oven Positioning: Place the baking sheet in the middle rack for most even heat distribution.
- Bonus Flavor Hack: For an extra flavor boost, consider adding a sprinkle of garam masala or fresh herbs like cilantro after roasting.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 8g
Fat: 9g
Saturated Fat: g
Cholesterol: 0mg
