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Authored by Katie
4 servings
oven: 400ºF
Ingredients
- 1 tbsp ground coriander
- 1 tbsp ground turmeric
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1/4 tsp cayenne pepper
- 1/4 c vegetable oil
- 1 tbsp grated fresh ginger
- 1 head cauliflower cut into florets
- 1 One 19-ounce can chickpeas drained
- 1/2 sweet onion sliced
- 1 Kosher salt and freshly cracked black pepper
- 1 Kosher salt and freshly cracked black pepper
- 1 Fresh cilantro sprigs for garnish
- 1 Juice of 1/2 lime
Instructions
1
Preheat the oven to 400 degrees F.
2
Toast the coriander, turmeric, cumin seeds, fennel seeds and cayenne in a dry skillet over high heat until fragrant, 2 to 3 minutes. Pour the oil into a large mixing bowl, and then add the toasted spices. Add the ginger, cauliflower, chickpeas and onions, and toss to coat everything evenly. Place on a sheet tray and season with salt and pepper. Roast in the oven until browned and the cauliflower is tender, 30 to 35 minutes. Serve with cilantro sprigs and finish with a squeeze of the fresh lime juice.