Roasted Caulifower and Chickpeas

  • 1 Tbsp ground coriancer
  • 1 Tbsp ground tumeric
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1/4 tsp cayenne pepper
  • 1/4 cup vegetable oil
  • 1 Tbs grated fresh ginger
  • 1 head cauliflower, chopped
  • 1 (14 oz ) can chickpeas drained
  • 1/2 sweet onion, sliced
  • salt and pepper to taste
  • fresh cilantro for garnish
  • juice of 1/2 lime

Preheat oven to 400 degrees. 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 in to a large mixing bowl, and then add the toasted spices. Add the giner, cauliflower, chickpeas and onions and toss to evenly coat. Place on a sheet tray and season with salt and pepepr. Roast in the oven until browned and the cauliflower is tender, 30-35 minutes. Serve with cilantro sprigs and a sqeeze of fresh lime juice.


I omitted the ginger, cilantro and lime juice and it was still a delicious lunch.

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