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–+ servings
scooping cauliflower onto a piece of pita bread
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5 from 1 vote

Turmeric Roasted Cauliflower and Chickpeas

Ground turmeric gives cauliflower florets a bright color and rich, earthy flavor in this dish that makes an easy, versatile side dish. Or for an easy meal, the cauliflower over hummus with pita bread for dipping which makes it a delicious, protein-packed meal. (These are also great for meal prep!)
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Dish
Keyword: easy roasted vegetables, gluten free, healthy recipe, vegetable recipe, vegetarian
Servings: 4
Author: Jess Smith via Inquiring Chef
Cost: $4.00

Equipment

  • Knife
  • Cutting Board
  • Mixing Bowl
  • Half Sheet Pan

Ingredients

  • 1 large head cauliflower (about 3 pounds; or use 20 ounces of pre-chopped cauliflower florets)
  • 1 14-ounce can chickpeas
  • 1 small red onion
  • 2 tablespoons olive oil
  • 2 teaspoons ground turmeric
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • black pepper
  • 1 cup baby arugula or ⅓ cup fresh herbs like parsley, cilantro, or chives
  • 1/2 cup shelled pistachios
  • 1 lemon

For serving (optional):

  • 10 ounces hummus
  • pita bread

Instructions

  • Preheat the oven to 450°F.
  • If using a head of cauliflower, chop it into florets. Halve or quarter any large store-bought florets. You should have about 6 cups. Drain and rinse the chickpeas. Chop the onion.
  • In a large mixing bowl, combine the cauliflower, chickpeas, and onion. Drizzle with olive oil and then sprinkle with turmeric, paprika, salt, and a few twists of black pepper. Stir well.
  • Pour the cauliflower out on an unlined, rimmed baking sheet. Roast the cauliflower, stirring halfway through cooking, until the cauliflower is tender, 20 to 30 minutes.
  • While the cauliflower roasts, finely chop the baby arugula (or herbs) and the pistachios. Juice the lemon - you’ll need about 2 teaspoons.
  • Spread the hummus out on a large serving platter or on 4 serving bowls. Top with the cauliflower. Squeeze the lemon juice over top. Top with the arugula / herbs and pistachios.
  • Warm the pita bread by placing it in the oven for a couple of minutes. Serve the bowls with warm pita bread on the side.

Nutrition

Calories: 282kcal | Carbohydrates: 31g | Protein: 14g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Sodium: 432mg | Potassium: 1080mg | Fiber: 12g | Sugar: 7g | Vitamin A: 457IU | Vitamin C: 119mg | Calcium: 114mg | Iron: 4mg