Spiced Chickpeas With Cauliflower And Roasted Lemon Recipes

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SPICED CHICKPEAS WITH CAULIFLOWER AND ROASTED LEMON



Spiced Chickpeas With Cauliflower and Roasted Lemon image

In this hearty, meatless main course, chickpeas and potatoes are coated in a tomato-tinged spice paste and roasted until crunchy and browned. At the same time and in the same oven, cauliflower and tomatoes are cooked along with thinly sliced lemons until soft and caramelized. Just before serving, everything is tossed altogether and drizzled with an herbed, garlicky yogurt sauce. It's a complete and satisfying meal that's perfect for vegetable lovers. Meyer lemons work particularly well here because they are milder and sweeter than regular lemons. But use whichever you can find.

Provided by Melissa Clark

Categories     dinner, weekday, vegetables, main course

Time 1h10m

Yield 4 servings

Number Of Ingredients 21

Kosher salt, as needed
1 lemon, preferably a Meyer lemon, thinly sliced and seeded
1 (2 1/4-pound) head of cauliflower, cut into bite-size pieces (about 8 cups)
1 1/2 cups cherry tomatoes, halved
2 jalapeños, seeded and thinly sliced
1/2 cup extra-virgin olive oil, plus more as needed
1 teaspoon cumin seeds
1 teaspoon tomato paste
1/2 teaspoon Tabasco or other hot sauce
3/4 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1 (14- to 16-ounce) can chickpeas, drained and blotted dry
1 pound baby or fingerling potatoes, cut into quarters
2 rosemary sprigs
3/4 cup plain whole-milk yogurt (or substitute soy, nut or coconut milk yogurt)
1/4 cup chopped fresh dill or mint, plus more for garnish
1/4 cup chopped fresh basil, plus more for garnish
1/4 cup chopped parsley, plus more for garnish
1 large garlic clove, finely grated or minced
Fresh lemon juice, as needed

Steps:

  • Position racks in the top and bottom thirds of oven and heat to 425 degrees. Bring a small pot of heavily salted water to a boil. Add lemon slices and simmer until softened, about 5 minutes. Drain, pat dry with a clean kitchen towel and cut slices into quarters.
  • On a rimmed sheet pan, toss cauliflower, tomatoes and jalapeños with 1/4 cup oil and 1/2 teaspoon salt. Fold in lemon slices. Place pan on bottom rack of oven and roast, tossing every 10 minutes, until well-browned, about 35 to 45 minutes.
  • In a small bowl, stir together 1/4 cup oil, cumin seeds, tomato paste, Tabasco, ground turmeric, cumin and coriander.
  • On a separate rimmed sheet pan, toss together chickpeas, potatoes, spice-oil mixture and salt to taste. Top with rosemary sprigs. Roast on top rack until potatoes are golden, 30 to 40 minutes, tossing mixture halfway through. Remove pan and toss with more salt to taste.
  • While everything is roasting, make the sauce: In a small bowl, whisk together yogurt, dill, basil, parsley, garlic, 1/2 teaspoon salt and a squeeze of lemon juice. Taste and add more salt or lemon if needed.
  • To serve, toss roasted chickpeas and potatoes with cauliflower mixture. Drizzle with more oil, yogurt sauce and herbs.

Nutrition Facts : @context http, Calories 595, UnsaturatedFat 25 grams, Carbohydrate 65 grams, Fat 33 grams, Fiber 16 grams, Protein 18 grams, SaturatedFat 5 grams, Sodium 1493 milligrams, Sugar 15 grams, TransFat 0 grams

ROASTED CAULIFLOWER AND CHICKPEAS



Roasted Cauliflower and Chickpeas image

Provided by Guy Fieri

Categories     side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 14

1 tablespoon ground coriander
1 tablespoon ground turmeric
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1/4 teaspoon cayenne pepper
1/4 cup vegetable oil
1 tablespoon grated fresh ginger
1 head cauliflower, cut into florets
One 19-ounce can chickpeas, drained
1/2 sweet onion, sliced
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper
Fresh cilantro sprigs, for garnish
Juice of 1/2 lime

Steps:

  • Preheat the oven to 400 degrees F.
  • 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.

FIRE-ROASTED CAULIFLOWER WITH WHIPPED CHICKPEAS AND CILANTRO PISTOU



Fire-Roasted Cauliflower with Whipped Chickpeas and Cilantro Pistou image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 24

1 bunch fresh cilantro, stems removed
1/2 bunch fresh Italian parsley
Juice of 1 lemon, plus more as needed
1 to 2 cloves garlic
Kosher salt and freshly ground black pepper
Olive oil, as needed
1 teaspoon chile flakes, optional
1 medium head cauliflower, cut into florets
1/4 cup blended oil (80/20)
One 15-ounce can chickpeas
1/3 cup olive oil
1/3 cup tahini
1 clove garlic, peeled
Juice of 1 lemon
Kosher salt and freshly ground black pepper
1 cup hazelnuts
1/2 cup pumpkin seeds
1/2 cup mixed black and white sesame seeds
1/4 cup coriander seeds
1/4 cup cumin seeds
1/4 cup sunflower seeds
1 tablespoon fennel seeds
2 tablespoons olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 475 degrees F. Put a 14-inch cast-iron pan in the oven while it preheats.
  • For the cilantro pistou: Combine the cilantro, parsley, lemon juice, 1 to 2 cloves garlic (depending on how spicy you like it), 1 teaspoon kosher salt and 1 teaspoon black pepper in a blender. Turn on medium speed and drizzle in the olive oil to combine. Blend until it has a smooth consistency. Adjust with olive oil for desired thickness, or flavor with more salt and lemon as needed. Add the chile flakes, if using.
  • Add the cauliflower and blended oil to a large bowl. Generously season with salt and toss to combine. Carefully pour into the preheated cast-iron pan and put back in the oven. Roast on the middle rack until brown and tender, 10 to 15 minutes. Crank the heat to broil for last 2 minutes for added color, if desired. (It should have color and be tender but retain a bit of crunch.)
  • For the whipped chickpeas: Meanwhile, strain the chickpeas, reserving the liquid in a separate bowl. In a food processor, combine the chickpeas, olive oil, tahini, garlic, lemon juice, 1 teaspoon salt and 1/4 cup reserved chickpea liquid (aquafaba) and blend on high for about 2 minutes, scraping down the sides as needed. Add a bit more aquafaba (approximately 2 tablespoons) if the machine is struggling, then add 1 tablespoon at a time of water (up to 1/4 cup) until smooth and light. Season with salt and pepper.
  • For the dukkah spice: Preheat the oven to 350 degrees F.
  • Add the hazelnuts, pumpkin seeds, sesame seeds, coriander seeds, cumin seeds, sunflower seeds and fennel seeds to a small food processor and pulse until just combined. (Do not overprocess.) Add to a cast-iron skillet and toast in the oven for 5 minutes. Transfer to a bowl and season with the olive oil, salt and pepper.
  • Generously spread the pillowy chickpea mixture on a platter. Top with the roasted cauliflower, then drizzle over the cilantro pistou and sprinkle generously with the dukkah.

SPICED CAULIFLOWER WITH CHICKPEAS, HERBS & PINE NUTS



Spiced cauliflower with chickpeas, herbs & pine nuts image

Roast cauliflower with cumin and caraway then serve with healthy chickpeas and herbs in this Middle Eastern-style salad

Provided by Good Food team

Categories     Lunch, Main course

Time 50m

Number Of Ingredients 7

1 large head cauliflower , broken into florets (about 1kg in total)
2 garlic cloves , crushed
2 tsp each caraway and cumin seed
3 tbsp olive oil
400g can chickpea , drained and rinsed
100g pine nut
small bunch each parsley and dill , leaves torn

Steps:

  • Heat oven to 200C/180C fan/gas 6. Toss the cauliflower, garlic, spices, 2 tbsp oil and some seasoning in a roasting tin, then roast for 30 mins.
  • Add the chickpeas, pine nuts and remaining oil to the tin, then cook for 10 mins more. To serve, stir in the herbs with your chosen dressing.

Nutrition Facts : Calories 407 calories, Fat 29 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 7 grams sugar, Fiber 10 grams fiber, Protein 17 grams protein, Sodium 0.5 milligram of sodium

LEMONY PASTA WITH CAULIFLOWER, CHICKPEAS, AND ARUGULA



Lemony Pasta with Cauliflower, Chickpeas, and Arugula image

A vegetarian pasta dinner that's full of so much fresh arugula, it almost feels like eating a salad. In a good way.

Provided by Anna Stockwell

Categories     Quick and Healthy     Healthy     Pasta     Vegetarian     Chickpea     Arugula     Capers     Cauliflower     Lemon Juice     Quick & Easy     Dinner     Winter

Yield 4 servings

Number Of Ingredients 11

6 tablespoons extra-virgin olive oil, divided
1/4 cup drained capers, patted dry
1 small or 1/2 large head of cauliflower (about 1 pound), cut into small florets
2 garlic cloves, finely chopped
1 tsp. kosher salt, plus more
1/2 teaspoon freshly ground black pepper
1 can chickpeas, drained, rinsed, patted dry
1/4 cup (1/2 stick) cold unsalted butter, divided
8 ounces casarecce, gemelli, or other medium pasta
3 tablespoons fresh lemon juice
6 cups baby arugula

Steps:

  • Heat 4 Tbsp. oil in a large deep-sided skillet over medium-high. Add capers and cook, swirling pan occasionally, until they burst and are crisp, about 3 minutes. Using a slotted spoon, transfer capers to a paper towel-lined plate; set aside. Reserve oil in skillet.
  • Cook cauliflower in same skillet over medium-high heat, stirring frequently, until beginning to brown, about 3 minutes. Reduce heat to low and add garlic, 1 tsp. salt, and 1/2 tsp. pepper. Cover and cook until cauliflower begins to soften, about 4 minutes. Uncover and increase heat to high. Add chickpeas, 2 Tbsp. butter, and remaining 2 Tbsp. oil and continue to cook, stirring occasionally, until cauliflower and chickpeas are lightly browned, about 5 minutes.
  • Meanwhile, cook pasta in large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
  • Remove skillet from heat and add lemon juice, 1/2 cup pasta cooking liquid, and remaining 2 Tbsp. butter. Add pasta, tossing and adding more pasta cooking liquid as needed, until coated.
  • Divide arugula and pasta among bowls, stirring to combine. Top with reserved crispy capers.

ROASTED CAULIFLOWER WITH HARISSA & CHICKPEA SAUCE



Roasted cauliflower with harissa & chickpea sauce image

Make the most of seasonal cauliflower with this Middle Eastern-inspired main. The roasted veg is served with a spiced chickpea sauce made with onion, tomatoes and harissa

Provided by Rosie Birkett

Categories     Dinner, Main course, Vegetable

Time 1h20m

Number Of Ingredients 22

1 large cauliflower
2 tbsp extra virgin olive oil , plus extra for the tin
½ tsp cumin seeds
1 large onion , sliced
2 x 400g cans chopped tomatoes
1 garlic clove , crushed
1 tbsp rose harissa
35g butter
400g can chickpeas , rinsed and drained
2 tbsp flaked almonds , toasted
salad , to serve (optional)
200g natural yogurt
2 tsp smoked paprika
1 tsp cumin seeds
1 tsp onion granules
pinch of dried or fresh thyme leaves
1 garlic clove , crushed
½ lemon , juiced
1 tbsp extra virgin olive oil
2 tbsp tahini
1 tbsp extra virgin olive oil
4 tbsp plain natural yogurt

Steps:

  • Make the marinade by combining all the ingredients with 1½ tsp sea salt in a mixing bowl and stirring until well combined. Remove any leaves from the cauliflower and slice them lengthways. Put the cauliflower leaf slices in a bowl with a pinch of salt. Set aside for later.
  • Cut the cauliflower into thick slices about 1½cm-2cm thick - don't worry if some of the florets break off, it's all being roasted. Oil a large roasting tray and tip in the cauliflower slices and florets. Pour over the marinade and stir to coat, then cover with foil and marinate for at least 2 hrs, but you could leave it in the fridge all day or overnight if you wanted.
  • Heat the oven to 200C/180C fan/gas 6. Roast the cauliflower covered with foil for 40-45 mins. Meanwhile, make the sauce. Heat the olive oil with the cumin seeds in a heavy-bottomed frying pan over a medium heat. Add the onion and a pinch of salt and fry, stirring, for 8-10 mins until starting to caramelise. Tip in the chopped tomatoes and some seasoning. Turn the heat up slightly and cook, continuing to stir, for 6-8 mins until reduced, then add in the garlic, harissa and butter, and stir to combine. Blitz in a food processor until smooth, then pour back into the pan, add the chickpeas and cauliflower leaves, and warm through for a minute or two.
  • Remove the foil from the cauliflower and return the tray to the oven for 10 mins to caramelise. Stir the tahini and olive oil into the yogurt in a bowl and season. Once the cauliflower is ready, divide the warm sauce between plates, then top with the cauliflower slices and tahini yogurt. Scatter over the almonds. Serve with a well-dressed salad of crunchy leaves.

Nutrition Facts : Calories 573 calories, Fat 34 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 24 grams sugar, Fiber 12 grams fiber, Protein 22 grams protein, Sodium 2.4 milligram of sodium

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2021-02-14 Toss well until well coated. Bake for 40 minutes, or until cauliflower is tender. Set aside. In a small bowl, combine sweet paprika, cumin, turmeric, salt, and black pepper. Heat olive oil in a large nonstick skillet. Add chickpeas and spices and toss gently, so the chickpeas are well coated with oil and spices.
From mayihavethatrecipe.com


HARISSA-SPICED CHICKEN WITH ROASTED CAULIFLOWER AND CHICKPEAS
Arrange chickpeas around chicken. Bake for about 20 minutes. Reduce heat to. 360°F. Add cauliflower to dish. Bake for 30–40 minutes, or until chicken is golden and cooked through. 3 Meanwhile, combine cucumber, radish, spinach, lemon juice and olive oil in a large bowl. Season with cracked black pepper. Toss to combine.
From healthyfood.com


LEMON ROASTED CAULIFLOWER RECIPE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


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