Prep Time
15 min
Cook Time
40 min
Yields
4 servings
A side dish that will become a new family dinner favourite.
ADVERTISEMENT
ingredients
1
Tbsp ground coriander
1
Tbsp ground turmeric
1
tsp cumin seeds
1
tsp fennel seeds
¼
tsp cayenne pepper
¼
cup vegetable oil
1
Tbsp grated fresh ginger
1
head cauliflower, cut into florets
1 19-oz
can chickpeas, drained
½
sweet onion, sliced
Kosher salt and freshly cracked black pepper
Fresh cilantro sprigs, for garnish
Juice of ½ lime
ADVERTISEMENT
directions
Step 1
Preheat the oven to 400ºF.
Step 2
Toast the coriander, turmeric, cumin seeds, fennel seeds and cayenne in a dry skillet over high heat until fragrant, 2 to 3 minutes. Pour the oil into a large mixing bowl, and then add the toasted spices. Add the ginger, cauliflower, chickpeas and onions, and toss to coat everything evenly. Place on a sheet tray and season with salt and pepper. Roast in the oven until browned and the cauliflower is tender, 30 to 35 minutes. Serve with cilantro sprigs and finish with a squeeze of the fresh lime juice.