Roasted cauliflower and chickpeas are a great addition to any table, but are an especially great side dish on Thanksgiving for the non meat eaters.
This is a great dish to add to your Thanksgiving table that is not only festive but also complies with any gluten free and vegetarian diet restrictions. It’s also a great option for meal prep- it can stand alone as meal or can be made into a side dish. (I even took the leftover veggies later in the week and made a curried coconut cauliflower soup). Roasted cauliflower and chickpeas are also simple to make and minimize the hands on time in the kitchen.
Roasted Cauliflower
Have you ever had purple cauliflower?? I don’t think the taste is any different but it’s such a beautiful color it makes the meal more delicious! Fall and winter means all the roasted veggies all the time. I typically prep a big batch of veggies either Sunday or Monday to enjoy throughout the week and this week I decided to get creative with cauliflower. It really is an underappreciated vegetable as whole- everyone is always wanting to rice it or make it into pizza but it’s really delicious as itself.
Spiced Roasted Chickpeas
Truly a delightful snack on their own, adding a simplicity and crunch to this dish, spiced roasted chickpeas are sure to be enjoyed by everyone at the table. Drying them out as much as possible before roasting and removing the “skin” will assure the perfect crisp. These can even be made in the airfryer.
How to store roasted chickpeas?
I recommend storing any additional roasted chickpeas out of the fridge in a glass mason jar or Pyrex container, once completely cooled. My friend at Healthy Seasonal Recipes recommends venting slightly by leaving the lid slightly ajar or storing in parchment paper. If you are storing the dish in the fridge as a whole keep yogurt separate from cauliflower and chickpeas and reheat the later in the oven for a crisp!
Savory Yogurt Sauce
The sauce is yogurt based and combines a sweet and savory flavor and smoked paprika really packs the perfect punch and makes the roasted cauliflower and chickpeas come alive! You could totally skip the yogurt sauce and eat plain and still have great flavor. I do think it’s a great side dish on a holiday table because it’s so pretty and really different than the traditional foods we tend to see most often. I was actually inspired to make this recipe after a wedding that served a similar dish family style.
Roasted Cauliflower and Chickpeas
Ingredients
- 1 head cauliflower
- 1 15 oz can chickpeas drained and rinsed
- 1-2 TBSP olive oil
- 1 TBSP smoked paprika
- 1 TBSP turmeric
- 1 TBSP garlic powder
- salt to taste
- 1 5.3 oz plain yogurt container I used 2%
- 1 TBSP honey
- 2 TSBP lemon juice
- 2 TBSP dijon mustard
- Parsley
Instructions
- Preheat oven to 400 degrees
- Toss cauliflower and chickpeas in olive oil, paprika, turmeric, garlic powder, and salt
- Spread evenly on baking sheet
- Bake for 20-25 minutes or until starting to brown
- Mix yogurt, honey, lemon juice, and mustard together
- Roughly chop parsley
- Warm sauce in microwave before serving
- Top cauliflower and chickpeas with yogurt sauce and sprinkle with parsley
What’s a non-traditional dish you would like to add to your holiday table? Have you ever tried purple cauliflower?
