Vegetarian Cauliflower and Chickpeas with Roasted Herbs and Lemon
Course: DinnerCuisine: MediterraneanDifficulty: Easy4
servings40
minutes45
minutesI love this recipe from the New York Times. It is warming, filling and healthy. Sometimes I even add chicken to it or I will double the recipe and serve it alongside fish or even rotisserie chicken. My kids even eat it and enjoy it. It can even be served warm for a buffet lunch. I am a fan of Melissa Clark. Her recipes are great. This recipe checks off all the boxes for those of us who are meat eaters and want to have a night off.
Ingredients
Kosher salt
1 lemon, thinly sliced
1 lg head of cauliflower, cut into bite size pieces
1 1/2 cups cherry tomatoes, halved
2 jalapenos, seeded and thinly sliced
1/2 cup olive oil
1 teaspoon cumin seeds
1 teaspoon tomato paste
1/2 teaspoon hot sauce of choice
3/4 teaspoon turmeric
1/2 teaspoon cumin
1/4 teaspoon coriander
1 (16oz) can of chickpeas, drained and blotted dry
1 lb baby new potatoes, quartered
2 sprigs rosemary
3/4 cup whole milk yogurt
1/4 cup chopped fresh mint or dill
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
1 lg lemon, zested
Fresh lemon juice
Directions
- Preheat oven to 425. Line two baking sheets with parchment. Bring a small saucepan of water to a boil and salt well. Add the lemon slices and simmer till soft about 5 minutes. Drain, pat dry with clean kitchen towel and cut slices into quarters.
- On one of the baking sheets, toss cauliflower, tomatoes, and jalapeños with 1/4 cup oil and 1/2 teaspoon salt. Fold in the lemon slices. Place pan in oven and roast, tossing every 10 minutes for 35-45 minutes.
- In a small bowl, whisk together 1/4 cup oil, cumin seeds, tomato paste, hot sauce, ground turmeric, cumin and coriander.
- On the other baking sheet, toss the chickpeas, potatoes, with the spice oil mixture. Salt generously. Top with rosemary sprigs. Roast on top rack until potatoes are golden, about 30-45 minutes. Tossing the mixture after about 20-25 minutes. Remove pan and toes with a touch more salt if needed.
- While everything is in the oven, make the sauce. Whisk together yogurt, mint, basil, parsley, garlic, and 1/2 teaspoon salt and a squeeze of lemon juice. Taste and add more salt if needed.
- To serve: toss together chickpeas, potatoes with the cauliflower and tomatoes. Drizzle with more oil if needed. Serve on a plate with a dollop of the yogurt, zest and fresh herbs.
