Roasted Cauliflower and Chickpeas

Submitted by: Weight Loss Divas

The flavors of this dish are wonderful and the next day maybe even better.  For the novice or great cook this recipe is so simple and easy to do.  Great for a weekend.  You may change the cooking time if you prefer your vegetables more “al dente”.

Ingredients:

• 1 Tablespoon ground coriander
• 1 Tablespoon ground turmeric
• 1 Tablespoon cumin seeds
• 1 Tablespoon fennel seeds
• ½ teaspoon cayenne pepper
• ¼ cup olive oil
• 1 Tablespoon grated fresh ginger
• 1 head cauliflower, cut into florets
• One 15 ounce can chickpeas (garbanzo beans) drained
• ½ sweet onion, sliced
• Kosher salt
• Freshly cracked black pepper
• Juice of ½ lime
• Fresh cilantro sprigs for garnish

Directions:

1. Preheat 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
3. Pour the oil into a large mixing bowl and add the toasted spices and mix
4. Add the ginger, cauliflower, chickpeas and onions
5. Toss to coat everything evenly
6. Place in a single layer on a baking sheet
7. Season with salt and pepper
8. Roast until browned and cauliflower is tender - about 30 to 35 minutes
9. Serve with cilantro sprigs and finish with a squeeze of the fresh lime juice.

Nutrition: 

Based on 6 servings the amount per serving is around -

• 130 calories and
• 5.5 grams protein per serving