Author Notes
ooking 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! —aubrey | drum beets
Ingredients
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1
large head cualiflower
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4 cups
cooked, drained chickpeas (or 2 x 14oz cans, or one large 25oz can)
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1
large red onion
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1/4 cup
olive oil
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2 teaspoons
smoked paprika
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2 teaspoons
turmeric
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1 teaspoon
aleppo chili flakes
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3/4 teaspoon
sea salt
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1/2 teaspoon
fresh cracked black pepper
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2 tablespoons
chopped parsley for garnish
Directions
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preheat oven to 425. strain chickpeas and place them onto a clean dish towel or paper towel to dry.
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chop cauliflower into smaller florets. peel and cut onion into large chunks.
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line two baking sheets with parchment paper (for easy cleaning). on one sheet, combine cauliflower and onions. place dry chickpeas on the second.
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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.
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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.
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