by wanderash
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A&M's Testing Notes:
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Expand1 medium cauliflower (about 2 pounds), cut into florets Ask a question about this ingredient
1 white onion, large dice Ask a question about this ingredient
1 1/2 cup chickpeas (1 can, drained and rinsed) Ask a question about this ingredient
2/3 cups olive oil Ask a question about this ingredient
1/4 cup red wine vinegar Ask a question about this ingredient
1 1/2 teaspoon double-concentrated tomato paste Ask a question about this ingredient
1/2 teaspoon kosher salt Ask a question about this ingredient
2 teaspoons curry powder Ask a question about this ingredient
1/2 teaspoon smoked paprika Ask a question about this ingredient
1 pinch cayenne Ask a question about this ingredient
1/3 cup cilantro leaves, chopped Ask a question about this ingredient
Preheat oven to 400°F.
Ask a question about this stepPut cauliflower florets, onion and chickpeas in large bowl.
Ask a question about this stepIn a separate bowl, whisk together oil, vinegar, tomato paste, curry powder, paprika, cayenne, and salt. Pour dressing over vegetables; toss to coat. Spread vegetables in a single layer onto a sheet pan.
Ask a question about this stepRoast vegetables until tender and roasty-toasty, stirring occasionally, about 45 minutes.
Ask a question about this stepTaste vegetables and add salt if needed.Mix in fresh cilantro and serve.
Ask a question about this stepThe deliciousness and simplicity of this recipe have made it a go-to for me. I love the flavor and the roasty-toasty texture of the cauliflower and chickpeas. I use half (or less) of the oil that the recipe calls for, and find that this still works well. This could be an excellent side dish, but I typically eat it as a meal by itself since it is so tasty and filling. I love that it is so versatile, and that with the addition of greens or squash you get something slightly different and equally flavorful.
This recipe is tagged as "can be made ahead" but I don't see any mention of that in the recipe or comments -- any thoughts? thanks, nt
didn't have chickpeas handy, so i went without, and also added some chopped roma tomatoes near the end of cooking time. excellent all around.
I made this tonight and it was delicious! I didn't have any tomato paste (thought I did, too late to get any) so I substituted Korean BBQ sauce instead. I also used less than 1/2 the oil and it was awesome!
Here I am in the central highlands of Mexico with a a somewhat challenging kitchen: good knives (mine from home), one toaster oven, one rice cooker (huge)...... Not much else. And using this recipe I made one of the best suppers. On the side was a few slices of a pollo asado, roasted over a wood fire. But even that was almost irrelevant in light of this delicious dish. Thank you.
Here I am in the central highlands of Mexico with a a somewhat challenging kitchen: good knives (mine from home), one toaster oven, one rice cooker (huge)...... Not much else. And using this recipe I made one of the best suppers. On the side was a few slices of a pollo asado, roasted over a wood fire. But even that was almost irrelevant in light of this delicious dish. Thank you.
Tried this tonight. We loved it. Instead of the smoked paprika and cayenne pepper, i used a spoon full of tatlı biber salçası (sweet pepper paste). Had no time to soak the chickpeas properly, but sure will next time.
Was planning on serving with rice. Ofcourse we were out of rice, so instead served with pasta. Worked great.
I just tried this, even though initially I wasn't too sure about the tomato paste - I don't usually like the taste. The house smelled amazing, and even the tomato paste wasn't bad. However, I think I'll try substituting miso for the tomato paste next time.
Also, I wanted to go lo-fat, so I boiled the cauliflower first, for a few minutes, and then used only a tablespoon of oil. I love the base this recipe gives, though. Thanks!
I just made this again last night for dinner - phenomenal! I used a little less oil (.5 cup). Topped it with yogurt and tamarind chutney. Thank you so much for sharing!!
OOOHhhhhh, I am definitely going to try the yogurt and tamarind chutney with it. Right up my alley! Thanks for the tip!
Wow Smasher, that was awesome. Just what was needed on this very cold MN evening. Next time as a whole Indian feast for sure.
Rickster! I am so glad I could warm up your evening. Hopefully we can enjoy that Indian feast together soon!
Wow! I made this tonight and added kale to give it some green, and it was delicious! This will be on my favorites list now. Excellent!
A delightful recipe!
The house is filled with the warm, savory aroma from this meal & it was delicious served over brown basmati rice. Loved the light crunch & roasted flavor of chickpeas and cauliflower.
*I followed the recipe as written and next time will lessen the olive oil just slightly.*
Made this tonight as my main dish and it was really great! I'll be making this on a regular basis now. Thanks for a great recipe, wanderash!
Making this again tonight for a post Thanksgiving lighter meal. I think I make this once a week now!
Made this tonight with a little less oil and adding a few carrots. Yum! I think I may hold off on adding the chick peas until the end next time I make it. I didn't love the crunchiness of them. Delicious! Thanks for the recipe :-)
finally made this and mmmmmm wish i had made it sooner! everyone looooved it! made it with amreen's shrimp biryani - fantastic!
I ended up putting a small piece of salmon in the oven for the last 20 minutes or so of the cooking time with a little olive oil and a light sprinkle of curry powder - nothing fancy. I've been sharing this with lots of friends, too!
Looking forward to testing (and eating!) this for dinner in the next few days. I have my teenaged daughter on board to make this with me! I'm sure this is great on its own, maybe with some rice, but is there anything in particular you like to serve this with?
Made this last night for dinner and we loved it! So easy to put together and great flavor. Thanks.
So glad you liked it! We often eat it as a simple veggie dinner with jasmine rice. It is a great side for roasted chicken, or as part of a grand Indian meal-- I don't know why, but whenever I cook Indian I end up cooking about 10 different dishes, this is great, because it dosn't take up room on the stove top! What did you serve it with?
It is super quick and easy. The only hard part is waiting for it to finish cooking in the oven! The smell is amazing! I hope you try it!
beautiful! and thanks for the shout out :)
Hmmm... sweet potato and squash sound great. What about tossing cubed butternut squash with the cauliflower? I think that sounds yummy. Eggplant could be interesting. Or, mix in spinach, chard or another hearty green in the last 10 minuets of cooking. Make sure it is well coated with the dressing (which there should be some in the pan to cover the greens with, so they don't dry out.) I might omit the cilantro if I used greens. Tell us what direction you take it in!
What a great technique, wanderash! I bet this would be delicious on roasted cubes of sweet potato or winter squash, and carrots. If you had someone in your household who didn't like chickpeas (that would be me . . . but that's another story, having to do with a particularly difficult pregnancy), what legume or other substitute ingredient would you use? I really like this. Saved!! ;o)
Opps, I replied above. Also, the chickpeas get a little crunchy in the roasting-- you might like them :)
Miranda is an editor at Food52.
I made this tonight in an effort to find a cauliflower recipe that I like, and it was delicious! I was worried it would be too sour with that amount of vinegar, but no. It was perfect. The one change I did make was that I reduced the amount of oil in it and I took it out of the oven about 5 minutes earlier than indicated. Thank you!