Roasted Cauliflower and Chickpeas (Guy Fieri) |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Ingredients:
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 |
fresh cilantro sprigs, for garnish |
juice of 1/2 lime |
Directions:
1. Preheat the oven to 400 degrees F.
2. 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.
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