roasted cauliflower & spiced chickpeas
i could have sworn it was starting to turn seasons in seattle. there was sunshine and warm air, epic bbq parties and cravings for rose. and then suddenly, there wasn't... suddenly i was ridding my bike in the rain... stubbornly without my rain jacket. for weeks, i had been craving smoothies, salads and simple raw foods. but with the turn in weather, i was craving something warm and cozy. something with a touch of heat and two of my favorite spices: aleppo pepper and smoked paprika.
cauliflower has grown on me over the years. i've never disliked it, but now it sneaks into my meals fairly regularly and it is just starting to show up early in the season at the farmers market. hurrah! looking at this dish, you'd almost think i had roasted the golden heirloom variety of cauliflower. instead, the rich golden yellow comes from turmeric and paprika - the perfect warming spices for cool summer evenings. this recipe makes a large batch, but could easily be halved. also to note: these spiced roasted chickpeas could be made on their own and thrown into summer salads or eaten as a snack. super tasty!
roasted cauliflower & spiced chickpeas ~ serves 4-6
1 large head cauliflower
4 cups cooked & drained chickpeas (or 2x 14oz cans, or one large 25oz can)
1 red onion
1/4 cup olive oil
2 teaspoons smoked paprika
2 teaspoons turmeric
1 teaspoon aleppo pepper
3/4 teaspoon sea salt
1/2 teaspoon fresh cracked black pepper
parsley for garnish
preheat oven to 425. strain chickpeas and place them onto a clean dish towel or paper towel to dry. chop cauliflower into smaller florets. peel and cut onion into large chunks. line two baking sheets with parchment paper (for easy cleaning). on one sheet, combine cauliflower and onions. place dry chickpeas on the second.
in a small bowl, whisk together olive oil with spices and salt. divide this mixture and pour half onto the onions & cauliflower, and the other half on the chickpeas. use your hands to mix and coat vegetables & peas evenly. place sheets into the oven and roast for 20-25 minutes, stirring occasionally, until chickpeas are crisped and vegetables start to caramelize and brown. i like to keep the chickpeas separate, because they crisp up a bit more and the vegetables have more room to roast (vs steam in a crowded pan). but once cooked, i combine everything into one large serving dish and top with a dusting of chopped parsley. serve warm or at room temperature.