Golden roasted cauliflower florets tossed with tender chickpeas, crunchy toasted almonds, and fresh herbs—this hearty and flavorful dish serves as a wholesome side or a satisfying plant-based main. Balanced in texture and bold in taste, it’s perfect for a nourishing weekday meal or elegant vegetarian spread.
Why You’ll Love This Recipe
This recipe combines roasted vegetables, protein-packed legumes, and crunchy nuts for a well-rounded dish that’s both healthy and satisfying. The warm spices, bright herbs, and optional lemon add depth and freshness. It’s easy to prepare, naturally gluten-free, vegan, and ideal for meal prep or casual gatherings.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- cauliflower (1 medium head, cut into florets)
- canned chickpeas (drained and rinsed)
- olive oil
- ground cumin
- smoked paprika
- salt and black pepper
- toasted almonds (chopped)
- chopped fresh parsley
- optional: lemon juice
Directions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, toss the cauliflower florets and chickpeas with olive oil, ground cumin, smoked paprika, salt, and pepper.
- Spread the seasoned mixture on the baking sheet in a single layer.
- Roast for 25–30 minutes, stirring halfway through, until the cauliflower is golden brown and the edges are crisp.
- While the vegetables roast, toast the almonds in a dry skillet over medium heat for about 3–4 minutes until fragrant and golden.
- Transfer the roasted cauliflower and chickpeas to a serving bowl. Add the toasted almonds and chopped parsley.
- Finish with a squeeze of lemon juice, if using, and serve warm or at room temperature.
Servings and timing
This recipe serves approximately 4 people as a side dish or 2 as a main course. Total preparation and cooking time is around 35–40 minutes, including roasting and assembling.
Variations
- Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes for heat.
- Nut-Free Option: Replace almonds with sunflower seeds or pumpkin seeds for crunch without nuts.
- Different Beans: Substitute chickpeas with white beans or black beans for variety.
- Additional Veggies: Include carrots, red onions, or bell peppers for more color and nutrients.
- Middle Eastern Twist: Add a drizzle of tahini or sprinkle with za’atar before serving.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven for 10–12 minutes, or in a skillet over medium heat until warmed through. This dish is also enjoyable cold or at room temperature, making it perfect for packed lunches or picnics.
FAQs
Can I use frozen cauliflower?
Yes, but for best texture, thaw and pat dry before roasting to reduce moisture and help it crisp up.
How do I toast almonds properly?
Use a dry skillet over medium heat and stir frequently for 3–4 minutes until golden and aromatic. Be careful not to burn them.
Is this recipe suitable for meal prep?
Absolutely. It stores well and can be eaten warm, chilled, or at room temperature.
Can I make this dish oil-free?
Yes, although the texture may not be as crispy. Use a bit of vegetable broth to coat the vegetables and roast as usual.
What other spices can I use?
Try coriander, turmeric, curry powder, or garam masala for different flavor profiles.
Can I make this dish in an air fryer?
Yes. Roast in batches at 400°F (200°C) for 12–15 minutes, shaking the basket halfway through.
Is this dish vegan?
Yes, the ingredients are naturally vegan and plant-based.
Can I add a grain to make it a full meal?
Yes, serve over quinoa, couscous, or rice for a complete and filling meal.
What’s a good substitute for parsley?
Fresh cilantro, mint, or dill can be used depending on your flavor preference.
Should I peel the chickpeas?
It’s not necessary, but peeling them can result in a slightly creamier texture if desired.
Conclusion
Roasted Cauliflower with Chickpeas and Toasted Almonds is a flavorful, nutritious, and versatile dish that fits seamlessly into any meal plan. Whether served as a vibrant side or a satisfying main, it brings together bold spices, wholesome ingredients, and delightful textures in every bite. Quick to prepare and endlessly adaptable, it’s a recipe you’ll return to time and time again.
Print
Roasted Cauliflower with Chickpeas and Toasted Almonds
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 slices
- Category: Main Dish
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Une croûte de tarte dorée et feuilletée remplie de champignons sautés, d’oignons caramélisés et de fromage riche et gluant, cuite à la perfection pour un plat réconfortant et élégant.
Ingredients
- 1 feuille de pâte feuilletée décongelée
- 1 cuillère à soupe d’huile d’olive (pour badigeonner la croûte)
- 1 cuillère à soupe de beurre
- 1 cuillère à soupe d’huile d’olive
- 1 gros oignon, finement tranché
- 2 tasses de champignons mélangés, tranchés (boutons, cremini ou shiitake)
- 2 gousses d’ail hachées
- 1/4 tasse de vin blanc (facultatif)
- Sel et poivre noir au goût
- 1 cuillère à café de feuilles de thym frais
- 3/4 tasse de fromage mozzarella râpé
- 1/4 tasse de gruyère ou de parmesan râpé
Instructions
- Préchauffer le four à 200 °C. Recouvrir un moule à tarte ou une plaque à pâtisserie de papier sulfurisé.
- Étalez la pâte feuilletée et placez-la dans le moule à tarte, en coupant les bords si nécessaire. Piquez le fond à la fourchette et précuisez 10 minutes.
- Pendant ce temps, faites chauffer le beurre et l’huile d’olive dans une poêle à feu moyen. Ajoutez les oignons et faites-les revenir jusqu’à ce qu’ils soient dorés et tendres, environ 10 à 12 minutes.
- Ajoutez les champignons et faites-les cuire jusqu’à ce qu’ils libèrent leur humidité et commencent à dorer, environ 6 à 8 minutes.
- Incorporer l’ail, le thym, le vin (si utilisé), le sel et le poivre. Laisser mijoter jusqu’à absorption complète du liquide.
- Retirer du feu. Répartir uniformément le mélange de champignons sur la croûte précuite.
- Garnir de mozzarella râpée et de fromage gruyère ou parmesan.
- Cuire au four pendant 15 à 18 minutes, ou jusqu’à ce que le fromage soit fondu et bouillonnant et que la croûte soit dorée.
- Laisser refroidir légèrement avant de trancher et de servir.
Notes
- Utilisez un mélange de champignons pour une saveur plus complexe.
- Pour une croûte plus croustillante, placez le moule à tarte sur une plaque à pâtisserie préchauffée.
- Se marie bien avec une simple salade verte ou une soupe pour un repas complet.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 3g
- Sodium: 360mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg
Your email address will not be published. Required fields are marked *