Roasted Cauliflower and Chickpeas Recipe
User Reviews
5.0
12 reviews
Excellent
Roasted Cauliflower and Chickpeas Recipe
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Spice up your dinner routine with our Roasted Cauliflower and Chickpeas. This side dish blends robust spices with the earthy tones of roasted cauliflower with chickpeas for an unforgettable spice kick.
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Ingredients
For the Dish
- 1 head orange purple or white cauliflower, cut into florets
- 1 can 14.5-ounce chickpeas, drained, rinsed and patted dry
- 2 tablespoons Frontier Vindaloo Curry Powder
- 4 tablespoons ghee melted or 4 tablespoons Vegetable oil
For the Dressing
- 1/4 teaspoon Frontier Organic Yellow Mustard Seeds
- 2 teaspoons white wine vinegar
- 1/2 teaspoon Frontier Organic Black Pepper
- 1/8 teaspoon Frontier Organic Cinnamon
- 1/8 teaspoon Frontier Organic Cayenne
- 1/4 teaspoon Frontier Organic Fenugreek
- 1 tablespoon extra virgin olive oil
- 1 teaspoon Frontier Sea Salt
- 1 tablespoon ghee melted
Instructions
For the Roasted Cauliflower and Chickpeas:
- Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius).
- Toss the cauliflower florets and chickpeas with Vindaloo curry powder and melted ghee in a large bowl.
- Line a baking sheet with parchment paper. Arrange the cauliflower and chickpeas in a single layer on the prepared baking sheet.
- Roast for 15 minutes, then use oven mitts to shake the pan and rotate the cauliflower and chickpeas. Reduce the oven temperature to 375 degrees Fahrenheit (190 degrees Celsius) and roast for an additional 10 minutes, or until the cauliflower is browned and tender.
For the Dressing:
- While the cauliflower and chickpeas are roasting, grind the mustard seeds, vinegar, pepper, cinnamon, cayenne, fenugreek, olive oil, and salt in the bowl of a food processor until it forms a smooth dressing. Just before taking the pan out of the oven, pour in the melted ghee and pulse to combine.
- Toss the hot cauliflower and chickpeas in the dressing and serve warm or at room temperature.
Equipments used:
Notes
- Store the Roasted Cauliflower with Chickpeas leftovers in an airtight container in the refrigerator, where they will stay fresh for up to 3 days. Freezing this dish is not recommended, as the texture of the cauliflower may become mushy upon thawing.
- To reheat, spread the mixture on a baking sheet and warm it in an oven preheated to 350 degrees Fahrenheit (175 degrees Celsius) for about 10 minutes or until heated through.
Nutrition Information
Show Details
Serving
1serving
Calories
140kcal
(7%)
Carbohydrates
2g
(1%)
Protein
0.4g
(1%)
Fat
15g
(23%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Cholesterol
32mg
(11%)
Sodium
390mg
(16%)
Potassium
44mg
(1%)
Fiber
1g
(4%)
Sugar
0.2g
(0%)
Vitamin A
38IU
(1%)
Vitamin C
1mg
(1%)
Calcium
12mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 140 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 140kcal | 7% |
| Carbohydrates | 2g | 1% |
| Protein | 0.4g | 1% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 32mg | 11% |
| Sodium | 390mg | 16% |
| Potassium | 44mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 0.2g | 0% |
| Vitamin A | 38IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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