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
SPICED CAULIFLOWER ROAST
Cauliflower is having a renaissance and we couldn't be happier. Roasting creates an incredible nutty flavour that works beautifully with the spices and herbs.
Provided by Sophie Godwin - Cookery writer
Categories Starter, Vegetable
Time 1h
Number Of Ingredients 18
Steps:
- In a small bowl, beat the butter and spices with a wooden spoon, then set aside.
- Heat oven to 220C/200C fan/ gas 7. Trim the outer leaves of the cauliflower and remove the very bottom of the root, being careful to keep some of the root attached so the whole cauliflower remains intact. Bring a large pan (big enough to fit the whole cauliflower) filled with salted water to a rolling boil. Cook for 3-4 mins to partially tenderise, then carefully remove with two slotted spoons.
- Put the cauliflower and chickpeas on a baking tray. Rub the cauliflower with the butter, dot a little over the chickpeas and season everything. Roast in the oven for 35 mins until the chickpeas are crispy, the cauliflower is deep golden-brown, and a cutlery knife can be inserted into the middle easily.
- Meanwhile, make the feta dressing. In a large bowl, whisk the feta and Greek yogurt until the cheese has completely broken up and the mixture is creamy. Add the lemon juice, whisk again, then season to taste. Chill until needed.
- Remove the cauliflower and chickpeas from the oven, transfer the cauliflower to a plate, then mix the remaining ingredients, except the pomegranate molasses, with the warm chickpeas on the tray.
- Arrange the herby chickpeas on a large sharing platter and place the whole cauliflower on top. Spoon over the dressing and drizzle with pomegranate molasses to serve.
Nutrition Facts : Calories 355 calories, Fat 21 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 8 grams sugar, Fiber 10 grams fiber, Protein 15 grams protein, Sodium 1.7 milligram of sodium
SPICED WHOLE CAULIFLOWER & WARM CHICKPEA SALAD
Roast a whole cauliflower to lock in flavour and make an impressive centrepiece - cut at the table or serve in wedges
Provided by Jane Hornby
Categories Dinner, Lunch, Main course, Supper
Time 1h40m
Number Of Ingredients 19
Steps:
- Heat oven to 200C/180C fan/gas 6. Mix together all the marinade ingredients plus 1/2 tsp sea salt and 1/4 tsp freshly ground pepper. Drizzle the oil over the base of a medium roasting tin. Use your hands to coat the cauliflower entirely in the marinade, then sit it in the oiled tin. Spoon any leftover marinade on top. Roast for 30 mins until the topping is set.
- Splash 100ml water into the tin, then cover loosely with foil. Return to the oven and let the cauliflower steam for 30 mins.
- Meanwhile, toss the chickpeas, onion, spices and some seasoning together. Uncover the cauliflower, scatter the chickpea mixture around it (the water will have mainly evaporated), then roast for 20 mins more until the onion is tender and the chickpeas are crisping. The cauliflower should be golden and tender by now - when you insert a skewer inserted through the middle, it should meet little resistance.
- Stir the yogurt and coconut cream together to make a loose dressing, then season. Fold the tomatoes, coriander and lemon juice through the chickpeas, then serve with the dressing and a drizzle of extra virgin olive oil, if you like.
Nutrition Facts : Calories 326 calories, Fat 19 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 9 grams sugar, Fiber 8 grams fiber, Protein 15 grams protein, Sodium 1.2 milligram of sodium
SPICED CAULIFLOWER
I grew up with cauliflower boiled and served with buttered crumbs. Although I love melted butter, the two never melded for me, and cauliflower remained my least favorite vegetable until I discovered this recipe from Indian friends. I omitted the chile and prepared it for my brother who cannot tolerate any hot spice, and he raved about it. It's flavorful, and the microwave finish leaves the cauliflower slightly crisp, which we prefer.
Provided by PTG
Categories Side Dish Vegetables Cauliflower
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in a small skillet over medium-high heat; add mustard seeds and cover skillet. Cook until seeds stop popping, 2 to 3 minutes. Add onion to the skillet; cook and stir over low heat until translucent, about 10 minutes.
- Mix garlic, ginger, turmeric, chile powder, and salt into onion mixture; cook and stir for 30 seconds. Add cauliflower; cook and stir for 1 minute. Transfer cauliflower to a microwave-safe bowl and cover bowl.
- Cook cauliflower in microwave until tender, about 3 minutes. Drizzle lemon juice over cauliflower.
Nutrition Facts : Calories 42.1 calories, Carbohydrate 4.4 g, Fat 2.5 g, Fiber 1.6 g, Protein 1.3 g, SaturatedFat 0.4 g, Sodium 54.5 mg, Sugar 1.7 g
More about "spiced cauliflower with chickpeas herbs pine nuts recipes"
TURMERIC-SPICED WHOLE ROASTED CAULIFLOWER - COOKIE AND …
From cookieandkate.com
4.8/5 (52)Total Time 1 hr 40 minsCategory Main DishCalories 286 per serving
- Preheat the oven to 400 degrees Fahrenheit and loosely line a baking sheet with aluminum foil.
- Slice the bottom of the core off the cauliflower so that it sits evenly on the baking sheet. Drizzle 1½ tablespoons of the olive oil over the cauliflower and use your hands to coat it evenly. Sprinkle with salt and pepper and roast for 45 minutes.
- To make the sauce: In a small bowl, combine the yogurt, olive oil, lemon juice, garlic, cumin, coriander, turmeric, maple syrup, salt, and cayenne.
- Remove the cauliflower from the oven and use a fork to gently start to pull apart the crevices of the cauliflower. Pour another 1½ tablespoons of olive oil and the lemon juice over the cauliflower, especially into the crevices. Return the cauliflower to the oven and roast for another 15 minutes.
SPICY ROASTED CAULIFLOWER RECIPE - THE SPRUCE EATS
From thespruceeats.com
CAULIFLOWER WITH PINE NUTS AND RAISINS - RECIPE | SPICE …
From spicetrekkers.com
ROASTED CAULIFLOWER AND CHICKPEA STEW - THE …
From themediterraneandish.com
4.9/5 (48)Total Time 1 hrCategory EntreePublished Feb 18, 2020
SPICY ROASTED CAULIFLOWER AND CHICKPEAS WITH PINE NUTS
From tasty-yummies.com
Estimated Reading Time 3 mins
SPICED CAULIFLOWER "COUSCOUS" RECIPE - LOVE AND LEMONS
From loveandlemons.com
ROASTED CAULIFLOWER RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
SPICE ROASTED CAULIFLOWER WITH CREAMY HONEY HERB SALAD
From capilanohoney.com
SPICED CAULIFLOWER WITH CHICKPEAS, HERBS & PINE NUTS
From newideafood.com.au
MOROCCAN SPICED CAULIFLOWER AND CHICKPEAS - SOMETHING …
From somethingnutritiousblog.com
70 CAULIFLOWER RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
SPICED CAULIFLOWER WITH CHICKPEAS, HERBS & PINE NUTS | RECIPE
From pinterest.com
SPICE-ROASTED CAULIFLOWER WITH PINE NUTS & TAHINI DRIZZLE - FOOD52
From food52.com
GRILLED SPICED CAULIFLOWER RECIPE - SERIOUS EATS
From seriouseats.com
SPICED CAULIFLOWER WITH CHICKPEAS - THE MAIL
From mailplus.co.uk
SPICED CHICKPEA NUTS RECIPE - FOOD & WINE
From foodandwine.com
20 BEST CHICKPEA RECIPES - EASY WAYS TO USE A CAN OF CHICKPEAS
From thepioneerwoman.com
50 BEST CAULIFLOWER RECIPES - WHAT TO MAKE WITH CAULIFLOWER
From thepioneerwoman.com
SPICED CAULIFLOWER WITH CHICKPEAS, HERBS & PINE NUTS
From bbcgoodfoodme.com
You'll also love