I found a great seasoning combination for roasted cauliflower and chickpeas. It’s part of a Forks Over Knives recipe called Cauliflower Shawarma Bowls, but I actually just love eating a bowl of the roasted things.
Mix in a big bowl the following:
- 1/4 cup fresh lemon juice
- 2 Tbsp pure maple syrup
- 4 minced garlic cloves
- 1 1/2 tsp paprika
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/2 tsp ground turmeric
- 1/4 tsp ground coriander
Then, cut your cauliflower into florets. Drain and pat dry the chickpeas (also called garbanzo beans). Toss both the chickpeas and cauliflower florets in the bowl with the spiced mixture. Preheat the oven to 425 degrees. Place the coated chickpeas and cauliflower onto a baking sheet covered in parchment paper, and roast for 35 minutes or until the cauliflower is browned on the edges.
Feast! It’s a spicy, Indian flavored bowl of yumminess!