| This recipe is liked by 0 person(s). |
Roasted cauliflower and chick peas
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Ingredients | |
| 1 tablespoon | ground coriander |
| 1 tablespoon | ground turmeric |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | fennel seeds |
| 1/4 teaspoon | cayenne pepper |
| 1/4 cup | vegetable oil |
| 1 tablespoon | grated fresh ginger |
| 1 head | cauliflower, cut into florets |
| One 19-ounce can | chickpeas, drained |
| 1/2 | sweet onion, sliced |
| Kosher salt | |
| freshly cracked black pepper | |
| Fresh cilantro sprigs, for garnish | |
| Juice of 1/2 | lime |
Directions
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.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.