Roasted Cauliflower & Chickpea Tray
Cauliflower, chickpeas and red onion roasted with cumin and paprika, finished with lemony yogurt sauce.
Sample recipe in development. Cooking times are estimates; kitchen testing is still pending.
A note on this recipe
A hot oven and a roomy sheet pan give cauliflower the browned edges that make this tray worth cooking. Dry chickpeas share the pan, becoming a little crisp outside while staying soft inside.
Add the yogurt sauce at the table. It stays cool and tangy, and everyone can decide how much they want on their portion.
Ingredients
- 1 medium cauliflower (about 1 1/2 lb / 680 g), cut into small florets
- 1 can (15 oz / 425 g) chickpeas, drained, rinsed and patted dry
- 1 red onion, cut into thin wedges
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp fine salt, divided
- 1/2 cup (120 g) plain Greek yogurt
- 1 tbsp lemon juice
- 1 small garlic clove, finely grated
- 1–2 tbsp water
- 2 tbsp chopped parsley
How to make it
Heat the oven to 425°F (220°C). Line a large sheet pan with baking paper.
Toss the cauliflower, chickpeas and onion with the oil, cumin, paprika and 1/4 teaspoon salt. Spread out with space between the pieces; use two pans if needed.
Roast for 25–30 minutes, turning once, until the cauliflower is tender when pierced and the edges are browned.
While the tray cooks, mix the yogurt, lemon juice, garlic and remaining salt. Stir in enough water to make a spoonable sauce.
Transfer the roasted mixture to plates, scatter with parsley and serve with the yogurt sauce.
Kitchen notes & substitutions
Cut small florets
Large cauliflower pieces can brown outside while the stalk stays hard. Aim for bite-size pieces with a flat side against the pan.
Do not crowd the tray
Steam needs an escape route. Two spacious trays are better than one overloaded tray.
Soften the garlic flavor
If raw garlic tastes too strong, use half a clove or leave it out of the sauce.
Storage & making ahead
Refrigerate the roasted mixture and yogurt sauce separately for up to 3 days. Reheat the vegetables until hot throughout, then add the cold sauce.
For temperature guidance, see FoodSafety.gov.
Questions about this recipe
Can I make the sauce dairy-free?
Use a plain unsweetened plant-based yogurt that you enjoy; adjust the lemon and water to taste.
What can I serve alongside?
Warm flatbread or cooked rice makes it a larger meal. Those additions are not included in the listed recipe timing.
Roasted Cauliflower & Chickpea Tray
Cauliflower, chickpeas and red onion roasted with cumin and paprika, finished with lemony yogurt sauce.
Ingredients
Instructions
- Heat the oven to 425°F (220°C). Line a large sheet pan with baking paper.
- Toss the cauliflower, chickpeas and onion with the oil, cumin, paprika and 1/4 teaspoon salt. Spread out with space between the pieces; use two pans if needed.
- Roast for 25–30 minutes, turning once, until the cauliflower is tender when pierced and the edges are browned.
- While the tray cooks, mix the yogurt, lemon juice, garlic and remaining salt. Stir in enough water to make a spoonable sauce.
- Transfer the roasted mixture to plates, scatter with parsley and serve with the yogurt sauce.
Sample recipe, not yet kitchen-tested. Image illustrative.
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