How to Make Roasted Cauliflower and Chickpeas
For the Roasted Cauliflower and Chickpeas
Step #1: Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius). Roasted chickpeas have been all the rage in recent years, but I think people neglect cauliflower as an ingredient. Roasted in a savory mixture of ghee (clarified butter) and Vindaloo curry powder, it’s hard not to fall in love with the cauliflower in this recipe. Step #2: Toss the cauliflower florets and chickpeas with Vindaloo curry powder and melted ghee in a large bowl. Step #3: Line a baking sheet with parchment paper. Arrange the cauliflower and chickpeas in a single layer on the prepared baking sheet. Step #4: Roast for 15 minutes, then use oven mitts to shake the pan and rotate the cauliflower and chickpeas. Reduce the oven temperature to 375 degrees Fahrenheit (190 degrees Celsius) and roast for an additional 10 minutes, or until the cauliflower is browned and tender.
For the Dressing
Step #1: While the cauliflower and chickpeas are roasting, grind the mustard seeds, vinegar, pepper, cinnamon, cayenne, fenugreek, olive oil, and salt in the bowl of a food processor until it forms a smooth dressing. Just before taking the pan out of the oven, pour in the melted ghee and pulse to combine. Step #2: Toss the hot cauliflower and chickpeas in the dressing and serve warm or at room temperature. To reheat, spread the mixture on a baking sheet and warm it in an oven preheated to 350 degrees Fahrenheit (175 degrees Celsius) for about 10 minutes or until heated through.
