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Roasted Cauliflower, Tomatoes, Chickpeas w/ Indian Spices

5 from 1 vote
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  • 1 head of cauliflower trimmed and cut into florets
  • Grape tomatoes halved
  • 1 15 oz can of low-sodium chickpeas, rinsed and drained
  • 3 garlic cloves minced
  • 2 tsp cumin
  • 1 tsp turmeric
  • 1/2 tsp cayenne
  • 1/2 tsp salt + pepper
  • 3 Tbs coconut oil or avocado
  • Lemon juice
  • Cilantro


  • Preheat oven to 350F.
  • In a large mixing bowl, toss cauliflower, tomatoes, and chickpeas with all the seasonings (minus lemon juice and cilantro) until well incorporated. Lay in a single layer on a baking sheet and roast until cauliflower softened, about 25-30 minutes. While still hot, sprinkle with lemon juice and cilantro. Season to taste.
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