I’m a little cauliflower obsessed (sorry kale, I’ve moved on for a bit). Cauliflower is a really lovely canvas for all kinds of big flavors. This is a version I’ve been making a lot lately: roasted cauliflower with whole cumin and coriander seeds and chiles de arbol. You could substitute for ground spices, but I really suggest using whole spices– it truly transforms a dish with so few ingredients. I also always have these on hand and use them in a variety of dishes so they’re worth having around. Topped off with a cool tangy cilantro-garlic yogurt, this roast cauliflower dish will become a regular in your dinner rotation!
Ingredients:
- 1 head of cauliflower
- 1 15-ounce can of cooked chickpeas, drained and patted dry with paper towels
- 1 teaspoon of cumin seeds
- 1 teaspoon of coriander seeds
- 2-4 chiles de arbol (if you like spicy, add even more!)
- 6 ounces of plain thick yogurt, like Greek yogurt
- small handful of cilantro, finely chopped
- 1 clove of garlic, finely minced
- olive oil
- sea salt and freshly ground black pepper
Preheat the oven to 425 degrees Fahrenheit with the rack at the highest position. In a mortar and pestle or with a spice grinder, grind the spices into a coarse dust.
Core the cauliflower and slice into irregular wedges and slices. Transfer to baking sheet lined with parchment, add chickpeas, spices, torn up chiles de arbol, a generous pinch of salt and pepper and a couple glugs of olive oil. Toss with hands until everything is coated in oil.
Roast cauliflower in the oven for about 20 minutes, using tongs and tossing the cauliflower half-way so both sides brown. Blast them under the broiler for a couple minutes more at the end if you want more browning.
While you wait for the cauliflower to roast, make the yogurt sauce by combining the yogurt, cilantro, garlic, and a small pinch of salt. Add just a tiny splash of water to thin out the yogurt to the consistency of your liking and mix. Personally, I like it just a little bit runny so I add a couple splashes of water.
Plate cauliflower and dollop yogurt over the vegetables.
Enjoy!
How delicious the various looks, the vegetables
Love the mix of cauliflower and chickpeas…and the added cumin! Such a sweet pairing!
This recipe looks simply delicious! I would love it if you would add a printer-friendly version. Just a thought.
This looks yummy! But what really caught my eye is that cutting board! May I ask where it is from? Thank you 🙂
You are making me soooo hungry! I’m calling dinner planning done tonight! Thanks you!
When do you add the ground spices?
This is one of the best things I’ve eaten in a while. The cauliflower and chickpeas were nice and earthy, spicy and meaty plus the cool bright yogurt with garlic and cilantro. I couldn’t help myself… I added a little lemon to the yogurt. Amazing!!
This dish is so delicious, have made it on several occasions in the past couple of weeks. Great with a meal or as a snack! Thank you!
Thanks Arden! So glad you enjoyed it!
: )
Okay, thanks for your response Karen.
Was wondering if I could do this w/ white beans or another smallish bean I already have???
White beans may not hold up to roasting as well as chickpeas do since they’re a little mushier, but it’s worth a shot! Or you can omit the beans all together– the cauliflower is amazing on its own 🙂
This looks fantastic! Cauliflower and chickpeas are one of my favorite combinations, but I’ve never served it with yogurt. Can’t wait to try it!
What’s the best way to eat this leftover?
I just reheat them in the microwave
Hi Karen
I just made this for dinner and it went down a treat! Thanks for the recipe.
Tom
What a pity that you cannot print this recipe!
Love this. Photos are gorgeous nod the combo of flavors is magnificent!
Love the combination!
do you have a print friendly icon?
Hi – I cannot seem to find a print friendly icon?
its like you are reading my mnd… I was just saying how cauliflower is the only veggie I havn.t roasted yet. Looks amazing
I am so making this! Those flavors all sound perfect together. And it does seem that cauliflower is the new kale, deservedly so.
This is just lovely! The yogurt with the roasted cauliflower sounds absolutely perfect.
i absolutely love cauliflowers as well..i have been roasting it with powdered spices but next time i will try your method. love the dollop of yogurt sauce.
There definitely is something about roasted cauliflower that shouts ‘Eat me for dinner as the star of the show!’, which is what you’ve done here. Love the idea of combining it with roasted chickpeas and all those lovely spices and yoghurt. It reminds me of something the cookbook author Yotam Ottolenghi would make! 🙂
Cauliflower was always one of my favorite veggies! This recipe is perfect for a lunch!
Love this recipe, never gets old and it’s so easy!
Love the cumin with the roasted veggies, so delicious!
That looks so good. Two of my favourite things roasted – together! I love yogurt based sauces.
I’m totally into cauliflower right now too! It used to be such a meh vegetable, but now that I see you can make alfredo sauce with it (!), the possibilities seem endless!
I wish I had seen this two hours ago: I made cauliflower cheese (wrong cheese = watery mess) for lunch, and this looks so so so much more appetising! xx
Coquetin
You had me a cauliflower. It is one of my favorites too. Quite honestly I think I’m more fond of the shape than the actualy flavor/texture. That spice/herb mix though has got to make this dish everything! Reminds me of an Indian dish my grandmother used to make with the addition of green peas 🙂 xx