Description
This Spicy Chickpea and Roasted Cauliflower Bowl with Garlic Yogurt Sauce is a flavorful and nutritious vegetarian dish featuring roasted cauliflower and spiced chickpeas. The dish is enhanced with a creamy garlic yogurt sauce and garnished with fresh parsley, making it perfect for a wholesome lunch or dinner that’s easy to prepare and packed with comforting spices.
Ingredients
Scale
Roasted Chickpeas and Cauliflower
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 small head cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Garlic Yogurt Sauce
- 1/2 cup plain Greek yogurt
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon water
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to get it ready for roasting the cauliflower and chickpeas.
- Prepare the baking sheet: Line a baking sheet with parchment paper or lightly grease it with cooking spray to prevent sticking.
- Coat the cauliflower: In a large mixing bowl, toss the cauliflower florets with 1 tablespoon of olive oil, ensuring an even coating.
- Arrange cauliflower on the sheet: Spread the cauliflower florets in a single layer on the prepared baking sheet for even roasting.
- Season chickpeas: Using the same mixing bowl, add the drained chickpeas, remaining 1 tablespoon olive oil, cumin, paprika, turmeric, cayenne pepper, garlic powder, salt, and black pepper.
- Toss chickpeas with spices: Mix thoroughly so that every chickpea is well coated with the spice blend.
- Add chickpeas to the sheet: Spread the seasoned chickpeas evenly on the baking sheet alongside the cauliflower.
- Roast the vegetables and chickpeas: Place the baking sheet in the preheated oven and roast for 25 to 30 minutes. Stir halfway through cooking to ensure even browning and tenderness.
- Prepare the garlic yogurt sauce: While roasting, combine the Greek yogurt, minced garlic, lemon juice, and water in a small bowl.
- Mix the sauce: Stir until the sauce is smooth and creamy with a balanced garlic flavor.
- Remove from oven: Once the cauliflower is tender and slightly browned, and the chickpeas are roasted, take the baking sheet out of the oven.
- Assemble the bowls: Serve roasted cauliflower and chickpeas into bowls.
- Drizzle sauce: Generously drizzle the garlic yogurt sauce over the roasted vegetables and chickpeas.
- Garnish: Sprinkle freshly chopped parsley on top for added color and a fresh herbal note.
- Serve immediately: Enjoy warm for the best flavor and texture experience.
Notes
- You can adjust the spices according to your heat tolerance by reducing or increasing cayenne pepper.
- For a vegan version, substitute the Greek yogurt with a plant-based yogurt alternative.
- Make sure to stir the roasting mix half-way through to prevent burning and promote even cooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This dish pairs well with cooked quinoa or brown rice for added bulk and nutrition.
