Roasted Spiced Cauliflower & Chickpeas
January 13, 2023
Here’s my take on another Melissa Clark recipe that will warm your heart and fill your tummy.
There are a few steps to get these veggies to the oven, but then it’s pleasantly hands-off until dinner. I discovered that there is just enough baking time to get a short walk in before the winter sun has set.
Ingredients to Roast
- Kosher salt, as needed
- 1 lemon, thinly sliced and seeded
- 1 large head of cauliflower, cut into bite-size pieces
- 1½ cups of halved cherry tomatoes
- 1-2, seeded and thinly sliced jalapeños
- Extra-virgin olive oil, as needed
- 1 teaspoon cumin seeds
- 2 TBL tomato paste
- A splash of hot sauce of your choice
- 1 teaspoon ground turmeric
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 can of rinsed, drained, and blotted dry chickpeas
- 6 small to medium red potatoes quartered
- 1 cup plain whole-milk yogurt (or substitute soy, nut or coconut milk yogurt)
- 1 cup of freshly chopped herbs- your choice
- 1 finely minced shallot or a few scallions
- 1 cup of plant-based yogurt
- Juice from 1 small lemon
- Salt to taste
- Position racks in the top and bottom thirds of the oven and heat to 425 degrees.
- Prepare two baking sheets with parchment paper.
- Bring a small pot of heavily salted water to a boil. Add lemon slices and simmer until softened, about 5 minutes. Drain, pat dry with a clean kitchen towel, and cut slices into quarters.
- While the oven preheats, prepare yogurt sauce, and salt to taste, and set aside.
- On the first baking sheet, toss cauliflower, tomatoes, and jalapeños with salt and oil according to your preference. Add lemon slices and place on the bottom rack of the oven.
- Prepare a mixture of spices, tomato paste, hot sauce, and a few splashes of olive oil. Toss in a bowl with quartered potatoes and chickpeas. Sprinkle with sauce and add to the second baking sheet.
- The combined baking time will be 35-45 mins depending on the size of the cauliflower and potatoes.
- When fork tender, remove from oven and gently combine on a single serving platter.
- Serve with yogurt sauce and extra hot sauce if desired.
Learn to support your health naturally with weekly tips
delivered straight to your inbox.
You may also be interested in:
Ingredients 3 tablespoons extra-virgin olive oil, plus more to serve 2 large shallots peeled and minced 1-2 tablespoon herbs de Provence 1⁄2 teaspoon Aleppo pepper or pinch of red chili flakes. 4 quarts veggie broth Kosher salt and ground black pepper to taste 1 cup coarse stone ground yellow cornmeal 1 can rinsed and drained…
Here’s my take on another Melissa Clark recipe that will warm your heart and fill your tummy. There are a few steps to get these veggies to the oven, but then it’s pleasantly hands-off until dinner. I discovered that there is just enough baking time to get a short walk in before the winter sun…
Just home from shopping at the local co-op, I needed a comforting soup that would come together quickly. This tomato-based beauty worked like a charm. The ingredients are all pantry staples, and a package of frozen spinach could easily sub in for the kale. Ingredients Olive oil 2 large shallots peeled and finely chopped 1…
This final week of meal prep before our cross-country move was made all the easier with a large batch of this Sourdough Flatbread in the fridge. If you’ve missed my sharing Aran Goyoaga’s sourdough starter, here it is again. Start it on a Friday morning, and by Wednesday, you will be making bread. Several things…
Adapted from Alexa Weibel’s Vegan Bolognese Trust me on this, double this recipe because you will surely want more later in the week ahead. Ingredients 1 cup (100 grams) shelled gently chopped toasted walnuts Kosher salt and black pepper 1.5 lbs fresh mushrooms (use a combination of shiitake and baby bella) olive oil, plus more…
There was something incredibly comforting about baking this in the midst of packing and listing our home for sale. In a week that felt like a tangle of loose ends, this loaf was solid and real. My wish is that this is the recipe that convinces you to keep a jar of sourdough starter in…
Direct from Lauren’s kitchen to yours. Ingredients Olive Oil 1 large late summer squash or zucchini- chopped in bite-sized pieces and oven roasted or sautéed in a pan until just tender but holding their shape well 1 onion peeled and chopped 1 large or four small sweet peppers seeded and chopped 2 heaping TBL…
When I returned to my kitchen after three weeks away, my deep desire for comfort food was in direct conflict with my lack of desire to grocery shop. I recalled bookmarking a pantry-friendly recipe in NYT prior to leaving that was a perfect match for the cold front moving into Texas. With a few adaptions,…
I will apologize right up front to my dear Hispanic readers for my straying from tradition with this recipe. And yet such is the life of the vegan, always in search of ways to capture the essence of traditional recipes. So please forgive me as I share this quick and tasty interpretation. Ingredients 8 Yellow…
There’s nothing like slow, simple meals that allow for some autonomous assembly. One of my favorites centers around a loaf or two of whole grain bread and a mix of spreads and toppings. If that sounds appealing, you might want to consider adding this bright green beauty to your own collection. Adapted from Salma Hage,…
The secret to this curry is in steaming the vegetables just enough to be tender, and if you have not yet had steamed eggplant, you are in for a treat. You can use any form of a steamer. Mine is a simple insert from Ikea that fits into a larger stainless steel pot. Ingredients…
When I discover fresh greens in August in Texas, I honestly can’t say no. That is exactly the reason that led to my having a bag of braising baby greens, a bunch of chard, and another bunch of spicy mustard, all needing to be cooked at once. I immediately knew that I would turn to…