Roasted Cauliflower and Chickpeas

  • prep time15 min
  • total time 55 min
  • serves 4
Guy Fieri
Guy Fieri

A side dish that will become a new family dinner favourite.

138 Ratings
Directions for: Roasted Cauliflower and Chickpeas


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 1/2 lime


1. Preheat the oven to 400ºF.

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.

See more: Easy, Legumes, Roast, Side, Vegetables

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