Roasted Cauliflower Chickpeas With Dijon Vinaigrette Food

ROASTED CAULIFLOWER AND CHICKPEAS

Roasted Cauliflower and Chickpeas image

Provided by Guy Fieri

Time 55m

Yield 4 servings

Number Of Ingredients 14

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 and freshly cracked black pepper
Kosher salt and freshly cracked black pepper
Fresh cilantro sprigs, for garnish
Juice of 1/2 lime

Steps:

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.

ROASTED CAULIFLOWER, CHICKPEAS, AND OLIVES

Roasted Cauliflower, Chickpeas, and Olives image

From Cooking Light--this was just too interesting for me to pass up! Posted for safekeeping. I will likely reduce the oil a bit...

Provided by smellyvegetarian

Categories Vegan

Time 32m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

5 1/2 cups cauliflower florets (about 1 pound)
24 green olives, pitted and halved
8 garlic cloves, coarsely chopped
1 (15 ounce) can chickpeas, rinsed and drained
3 tablespoons olive oil
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
3 tablespoons flat leaf parsley

Steps:

Preheat the oven to 450°.
Combine first 4 ingredients in a small roasting pan. Drizzle with oil; sprinkle with pepper and salt. Toss well to coat.
Bake at 450° for 22 minutes or until cauliflower is browned and crisp-tender, stirring after 10 minutes. Sprinkle with parsley.

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