Roasted Cauliflower and Chickpeas with Warm Spiced Yogurt
Ingredients
- 1 medium headcauliflower
- 2 cans (15 oz each)canned chickpeas (or 3 cups cooked)
- 3 tablespoonolive oil
- 1 teaspooncumin
- ¾ teaspoonsmoked paprika
- 3 clovegarlic
- ·kosher salt
- ·black pepper
- 1 cupplain yogurt
- 1lemon
- ¼ cupfresh cilantro
Prep
- 01
Cut 1 medium head cauliflower into bite-sized florets.
- 02
Mince 3 cloves garlic (or use a microplane).
- 03
Drain and rinse 2 cans chickpeas.
Method
- 01
Preheat oven to 425°F.
- 02
On a large baking sheet, toss cauliflower florets and drained chickpeas with 2 tablespoons olive oil, 1/2 teaspoon cumin, 1/2 teaspoon smoked paprika, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Spread in a single layer and roast for 20–25 minutes, stirring halfway through, until cauliflower is golden and tender at the edges.
- 03
While the vegetables roast, whisk together yogurt, 1 tablespoon olive oil, remaining 1/2 teaspoon cumin, remaining 1/4 teaspoon smoked paprika, juice of 1/2 lemon, a pinch of salt, and a pinch of pepper.
- 04
Divide roasted cauliflower and chickpeas among bowls. Top generously with spiced yogurt, a squeeze of lemon juice, and cilantro.
Spice Tips
For deeper warmth, add 1/4 teaspoon cayenne or a pinch of cinnamon to the yogurt mixture. A dash of harissa stirred into the yogurt adds complexity. Fresh mint works beautifully alongside or instead of cilantro.
Leftovers keep refrigerated for 3 days; reheat roasted vegetables gently or serve cold with fresh yogurt dolloped on top. For a grain-based meal, serve over rice or warm flatbread.