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Roasted Cauliflower and Chickpeas


  • ▢1 large head of cauliflower, trimmed and separated into florets
  • ▢2 cups cooked or canned chickpeas, drained if canned
  • ▢2 tsp coriander powder
  • ▢2 tsp garam masala
  • ▢½ tsp onion powder
  • ▢½ tsp ginger powder
  • ▢½ tsp garlic powder
  • ▢½ tsp turmeric
  • ▢½ tsp red chili powder
  • ▢2 tbsp avocado or olive oil
  • ▢Salt and ground black pepper to taste
  • ▢5 spring onions or scallions, green and white parts finely chopped.


  • Preheat the oven to 400 degrees F.
  • In a bowl, or on a foil-lined baking sheet, toss together all of the powdered spices, oil, salt, pepper, cauliflower and chickpeas.
  • Spread the cauliflower and chickpeas evenly in a single layer of the sheet. Don’t overcrowd the baking sheet or the vegetables won’t roast, they’ll steam.
  • Bake for 40 minutes, stirring once, halfway through, to ensure the chickpeas and cauliflower get roasted evenly.
  • Garnish with the spring onions and serve.
A bowl of roasted Cauliflower and Chickpeas with Indian Spices. Vegan, gluten-free, nut-free, soy-free.

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