Roasted Cauliflower and Chickpeas Recipe

Spice up your dinner routine with our Roasted Cauliflower and Chickpeas. This side dish blends robust spices with the earthy tones of roasted cauliflower with chickpeas for an unforgettable spice kick.

📝 Ingredients

• 1 head orange (purple or white cauliflower, cut into florets)
• 1 can (14.5-ounce chickpeas, drained, rinsed and patted dry)
• 2 tablespoons Frontier Vindaloo Curry Powder
• 4 tablespoons ghee (melted or 4 tablespoons Vegetable oil)
• 1/4 teaspoon Frontier Organic Yellow Mustard Seeds
• 2 teaspoons white wine vinegar
• 1/2 teaspoon Frontier Organic Black Pepper
• 1/8 teaspoon Frontier Organic Cinnamon
• 1/8 teaspoon Frontier Organic Cayenne
• 1/4 teaspoon Frontier Organic Fenugreek
• 1 tablespoon extra virgin olive oil
• 1 teaspoon Frontier Sea Salt
• 1 tablespoon ghee (melted)

👨‍🍳 Instructions

1. 1--- For the Roasted Cauliflower and Chickpeas: ---
2. 2Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius).
3. 3Toss the cauliflower florets and chickpeas with Vindaloo curry powder and melted ghee in a large bowl.
4. 4Line a baking sheet with parchment paper. Arrange the cauliflower and chickpeas in a single layer on the prepared baking sheet.
5. 5Roast for 15 minutes, then use oven mitts to shake the pan and rotate the cauliflower and chickpeas. Reduce the oven temperature to 375 degrees Fahrenheit (190 degrees Celsius) and roast for an additional 10 minutes, or until the cauliflower is browned and tender.
6. 6--- For the Dressing: ---
7. 7While the cauliflower and chickpeas are roasting, grind the mustard seeds, vinegar, pepper, cinnamon, cayenne, fenugreek, olive oil, and salt in the bowl of a food processor until it forms a smooth dressing. Just before taking the pan out of the oven, pour in the melted ghee and pulse to combine.
8. 8Toss the hot cauliflower and chickpeas in the dressing and serve warm or at room temperature.