ROASTED CAULIFLOWER AND CHICKPEAS
Steps:
- Preheat the oven to 400 degrees F.
- 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.
SPICED CHICKPEAS WITH CAULIFLOWER AND ROASTED LEMON
In this hearty, meatless main course, chickpeas and potatoes are coated in a tomato-tinged spice paste and roasted until crunchy and browned. At the same time and in the same oven, cauliflower and tomatoes are cooked along with thinly sliced lemons until soft and caramelized. Just before serving, everything is tossed altogether and drizzled with an herbed, garlicky yogurt sauce. It's a complete and satisfying meal that's perfect for vegetable lovers. Meyer lemons work particularly well here because they are milder and sweeter than regular lemons. But use whichever you can find.
Provided by Melissa Clark
Categories dinner, weekday, vegetables, main course
Time 1h10m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Position racks in the top and bottom thirds of oven and heat to 425 degrees. 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.
- On a rimmed sheet pan, toss cauliflower, tomatoes and jalapeños with 1/4 cup oil and 1/2 teaspoon salt. Fold in lemon slices. Place pan on bottom rack of oven and roast, tossing every 10 minutes, until well-browned, about 35 to 45 minutes.
- In a small bowl, stir together 1/4 cup oil, cumin seeds, tomato paste, Tabasco, ground turmeric, cumin and coriander.
- On a separate rimmed sheet pan, toss together chickpeas, potatoes, spice-oil mixture and salt to taste. Top with rosemary sprigs. Roast on top rack until potatoes are golden, 30 to 40 minutes, tossing mixture halfway through. Remove pan and toss with more salt to taste.
- While everything is roasting, make the sauce: In a small bowl, whisk together yogurt, dill, basil, parsley, garlic, 1/2 teaspoon salt and a squeeze of lemon juice. Taste and add more salt or lemon if needed.
- To serve, toss roasted chickpeas and potatoes with cauliflower mixture. Drizzle with more oil, yogurt sauce and herbs.
Nutrition Facts : @context http, Calories 595, UnsaturatedFat 25 grams, Carbohydrate 65 grams, Fat 33 grams, Fiber 16 grams, Protein 18 grams, SaturatedFat 5 grams, Sodium 1493 milligrams, Sugar 15 grams, TransFat 0 grams
CAULIFLOWER & CASHEW PILAF WITH CHICKPEA CURRY
Bored of plain boiled rice? Adding some veg and a nutty crunch livens it up in this simple veggie supper
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 8
Steps:
- Heat the oil in a large pan, add the onion and fry until lightly coloured. Add the cashews and fry until golden. Stir in the rice until coated in the oil. Add the cauliflower and 600ml water, season, then bring to the boil. Cover, then gently cook for 12-15 mins until the rice and cauliflower are tender.
- Meanwhile, heat the curry sauce and chickpeas together, then simmer for 5 mins. Spoon the rice into 4 shallow bowls and spoon the curry on the side. Scatter over the coriander and serve.
Nutrition Facts : Calories 608 calories, Fat 29 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 13 grams sugar, Fiber 8 grams fiber, Protein 18 grams protein, Sodium 1.65 milligram of sodium
CAULIFLOWER & CHICKPEA PILAF
Delicious served on its own, or as a side dish with grilled chicken breasts rubbed with a little curry paste
Provided by Good Food team
Categories Dinner, Main course, Side dish
Time 30m
Number Of Ingredients 9
Steps:
- Heat the oil in a large, non-stick pan and add the onions. Cook over a medium heat for 5 mins until starting to turn golden. Stir in the curry paste and cook for 1 min. Add the rice, cauliflower and chickpeas, stirring to coat in the paste.
- Pour in the stock and stir. Cover and simmer for 10-15 mins until the rice and cauliflower are tender and all the liquid has been absorbed. Stir in the almonds and coriander, then serve.
Nutrition Facts : Calories 443 calories, Fat 14 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 16 grams protein, Sodium 0.82 milligram of sodium
CAULIFLOWER & CASHEW PILAF W/CHICKPEA CURRY
Bored of plain boiled rice? Adding some veg and a nutty crunch livens it up in this simple veggie supper. Good Food Magazine, October 2009 edition.
Provided by Manami
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a large pan, add the onion and fry until lightly coloured.
- Add the cashews and fry until golden.
- Stir in the rice until coated in the oil.
- Add the cauliflower and 2-1/2 cups water, season, then bring to the boil.
- Cover, then gently cook for 12-15 mins until the rice and cauliflower are tender.
- .Meanwhile, heat the curry sauce and chickpeas together, then simmer for 5 minutes
- Spoon the rice into 4 shallow bowls and spoon the curry on the side.
- Scatter over the coriander leaves and serve.
- E N J O Y!
Nutrition Facts : Calories 543.8, Fat 21, SaturatedFat 3.6, Sodium 493.5, Carbohydrate 77.6, Fiber 9.9, Sugar 5.3, Protein 15
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