Spicy Chickpea and Roasted Cauliflower Bowl with Garlic Yogurt Sauce Recipe
Bursting with bold, spicy chickpeas paired with caramelized roasted cauliflower, all drizzled in cool, creamy garlic yogurt—a flavorful, nourishing bowl that’s both hearty and refreshingly satisfying!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Roasted Vegetables and Chickpeas
- 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 Oven: Preheat the oven to 400°F (200°C) to prepare for roasting the vegetables and chickpeas.
- Prepare Baking Sheet: Line a baking sheet with parchment paper or lightly grease it with cooking spray for easy cleanup and to prevent sticking.
- Toss Cauliflower: In a large mixing bowl, toss cauliflower florets with 1 tablespoon of olive oil, coating evenly to ensure proper caramelization during roasting.
- Arrange Cauliflower: Spread the cauliflower florets in a single layer across the prepared baking sheet for uniform roasting.
- Season Chickpeas: In the same bowl, combine chickpeas with the remaining 1 tablespoon olive oil, cumin, paprika, turmeric, cayenne pepper, garlic powder, salt, and black pepper. Toss well to coat chickpeas thoroughly with spices.
- Add Chickpeas to Sheet: Spread the seasoned chickpeas evenly on the baking sheet alongside the cauliflower, ensuring both have space to roast properly.
- Roast Vegetables and Chickpeas: Place the baking sheet in the oven and roast for 25 to 30 minutes, stirring halfway through to promote even browning and cooking, until the cauliflower is tender and golden.
- Make Garlic Yogurt Sauce: While the roasting is underway, combine Greek yogurt, minced garlic, lemon juice, and water in a small bowl. Stir until smooth and creamy to make a refreshing sauce.
- Serve: When roasted, remove cauliflower and chickpeas from the oven, distribute into serving bowls, and drizzle generously with the garlic yogurt sauce.
- Garnish and Enjoy: Sprinkle chopped fresh parsley over each bowl for a fresh pop of color and flavor, and serve immediately while warm.
Notes
- Toss the cauliflower halfway through roasting to ensure even browning and crispness.
- For extra crispy chickpeas, roast them separately on a different baking sheet.
- To reduce heat, adjust or omit the cayenne pepper as desired.
- Substitute Greek yogurt with plant-based yogurt for a dairy-free option.
- Add extra lemon juice to the garlic yogurt sauce for a tangier flavor.
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