Roasted Cauliflower with Chickpeas and Marinated Onions

Introduction

If you’re looking for a nutritious and flavorful meal that’s also plant-based, this Roasted Cauliflower with Chickpeas and Marinated Onions is a perfect choice. It’s packed with earthy spices, crunchy textures, and bright, tangy flavors that will excite your taste buds. Roasting the cauliflower and chickpeas brings out their natural sweetness and crispiness, while the marinated onions add a burst of zesty freshness. Served over a bed of quinoa or rice, this dish is both hearty and wholesome—ideal for lunch, dinner, or even meal prep.

Why You’ll Love This Recipe

This dish is a beautiful balance of flavors and textures. The cauliflower florets are perfectly roasted, seasoned with smoky paprika and fragrant coriander, while the chickpeas offer a satisfying crunch. The marinated onions, infused with lime, garlic, and a touch of maple syrup, add a tangy and slightly sweet element that ties everything together. With the addition of walnuts for a nutty crunch and dates for sweetness, this dish feels both indulgent and healthy. Plus, it’s gluten-free and vegan, making it suitable for a variety of dietary preferences.

Ingredients

For the Roasted Cauliflower:

• 1 small head of cauliflower, cut into bite-sized florets
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1–2 tablespoons avocado oil
• Kosher salt, to taste

For the Chickpeas:

• 1 (15 oz) can of chickpeas, drained and rinsed
• 1 tablespoon avocado oil
• 1/4 cup walnuts, chopped
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground coriander
• Kosher salt, to taste

For the Marinated Onions:

• 1/4 medium red onion, thinly sliced into strips
• 1 clove garlic, grated
• Zest and juice of 1 lime
• 1–2 tablespoons maple syrup (adjust to taste)
• 1 tablespoon red wine vinegar
• 1 tablespoon extra virgin olive oil
• 1/4 cup cilantro, minced (stems removed)
• 1/4 cup Medjool dates, chopped
• Kosher salt, to taste

For Assembling:

• Cooked quinoa or rice
• Dressing from marinated onions

Directions

1. Preheat the Oven

Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper. Pat the chickpeas dry with a clean kitchen towel. Removing excess moisture helps the chickpeas crisp up during roasting.

2. Roast the Cauliflower

Place the cauliflower florets on one of the prepared baking sheets. Sprinkle them with 1 teaspoon of smoked paprika, 1/2 teaspoon ground coriander, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, and a generous pinch of kosher salt. Drizzle with 1–2 tablespoons of avocado oil and toss to coat the florets evenly.

Arrange the cauliflower in a single layer, placing the cut sides down for even roasting. Roast the cauliflower on the bottom rack of the oven for 30 minutes, flipping halfway through at the 20-minute mark to ensure even browning and caramelization.

3. Prepare the Chickpeas

On the second baking sheet, toss the chickpeas with 1 tablespoon of avocado oil and a pinch of salt. Spread them out in a single layer and bake on the middle rack for 20 minutes. After 20 minutes, remove the chickpeas from the oven and allow them to cool for 5-10 minutes.

Once slightly cooled, toss the chickpeas with the chopped walnuts, 1/2 teaspoon onion powder, 1/2 teaspoon ground coriander, and a pinch of salt. Return the tray to the oven for an additional 10 minutes to toast the walnuts and ensure the chickpeas are extra crispy.

4. Marinate the Onions

While the cauliflower and chickpeas are roasting, prepare the marinated onions. In a medium bowl, combine the thinly sliced red onions, grated garlic, lime zest and juice, maple syrup, red wine vinegar, olive oil, chopped cilantro, chopped dates, and a generous pinch of kosher salt. Toss everything together until the onions are well-coated in the marinade.

Cover the bowl and place it in the refrigerator to marinate while the rest of the ingredients finish roasting. The onions will soften and absorb the bright, tangy flavors of the marinade, adding a refreshing contrast to the roasted vegetables.

5. Assemble the Dish

When the cauliflower and chickpeas are finished roasting, remove them from the oven. Transfer the marinated onion mixture to the baking sheet with the roasted cauliflower and toss gently to combine all the flavors.

To serve, spoon the roasted cauliflower, chickpeas, and marinated onion mixture over a bed of cooked quinoa or rice. Drizzle any leftover dressing from the marinated onions over the top for an extra burst of flavor.

Kitchen Equipment Needed

• Two baking sheets lined with parchment paper
• Medium bowl for marinating the onions
• Large bowl for tossing the cauliflower
• Mixing spoon and tongs
• Knife and cutting board for prepping the vegetables

Tips for Perfect Roasting

• Even Sizing: Cut the cauliflower florets into uniform bite-sized pieces so they roast evenly and caramelize well.
• Don’t Overcrowd the Baking Sheets: Ensure the cauliflower and chickpeas are spread out in a single layer to promote even roasting and avoid steaming.
• Flip Halfway: Flipping the cauliflower halfway through roasting ensures that all sides become golden and crispy.

Recipe Swaps and Variations

• Add a Grain: This dish is perfect over quinoa or rice, but you could also serve it over farro, couscous, or bulgur wheat for a different texture.
• Nut-Free Option: If you have a nut allergy, simply omit the walnuts or replace them with sunflower seeds or pumpkin seeds for a similar crunch.
• Different Vegetables: Feel free to swap the cauliflower for other hearty vegetables like sweet potatoes, carrots, or even broccoli.

How to Store Leftovers

Leftover roasted cauliflower and chickpeas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes to regain their crispiness. The marinated onions will also keep well in the fridge for up to 3 days.

Food and Drink Pairings

This Roasted Cauliflower with Chickpeas and Marinated Onions pairs beautifully with a light salad or flatbread. As for drinks, a crisp white wine like Sauvignon Blanc or a refreshing sparkling water with lime complements the bright, tangy flavors of the dish.

Frequently Asked Questions (FAQ)

Q: Can I make this dish ahead of time?
A: Yes! You can roast the cauliflower and chickpeas ahead of time and reheat them in the oven before serving. The marinated onions can be made up to a day in advance and stored in the fridge.

Q: Can I use canned chickpeas?
A: Absolutely! Just be sure to drain and rinse the canned chickpeas thoroughly before roasting to remove excess liquid and ensure they crisp up properly.

Q: Can I use a different sweetener for the marinade?
A: Yes, you can substitute maple syrup with honey or agave syrup for a similar sweetness.

Indulge in gourmet dining at home with our Filet Mignon with Shrimp and Lobster Cream Sauce recipe.

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Roasted Cauliflower with Chickpeas and Marinated Onions

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• Author: Mia Martinez
• Total Time: 45 minutes

Print Recipe

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Description

Delight in a hearty vegetarian dish featuring roasted cauliflower, crispy chickpeas, and tangy marinated onions, perfect for a wholesome meal.

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Ingredients

For the Roasted Cauliflower:

1 small head of cauliflower, cut into bite-sized florets

1 teaspoon smoked paprika

1/2 teaspoon ground coriander

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1–2 tablespoons avocado oil

Kosher salt, to taste

For the Chickpeas:

1 (15 oz) can of chickpeas, drained and rinsed

1 tablespoon avocado oil

1/4 cup walnuts, chopped

1/2 teaspoon onion powder

1/2 teaspoon ground coriander

Kosher salt, to taste

For the Marinated Onions:

1/4 medium red onion, thinly sliced into strips

1 clove garlic, grated

Zest and juice of 1 lime

1–2 tablespoons maple syrup (adjust to taste)

1 tablespoon red wine vinegar

1 tablespoon extra virgin olive oil

1/4 cup cilantro, minced (stems removed)

1/4 cup Medjool dates, chopped

Kosher salt, to taste

For Assembling:

Cooked quinoa or rice

Dressing from marinated onions

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Instructions

Preheat the Oven:

Preheat your oven to 425°F and line two baking sheets with parchment paper. Pat the chickpeas dry using a clean kitchen towel before preparing them.

Roast the Cauliflower:

On one baking sheet, add the cauliflower florets. Sprinkle with smoked paprika, ground coriander, onion powder, garlic powder, and a generous pinch of salt. Drizzle with avocado oil (1 tablespoon or more) and toss to coat the cauliflower evenly. Spread the pieces out on the tray, placing them cut-side down for even roasting.

Bake the cauliflower on the bottom rack for 30 minutes, flipping the pieces halfway through (after 20 minutes).

Prepare the Chickpeas:

On the second baking sheet, toss the chickpeas with avocado oil and a pinch of salt. Bake on the middle rack for 20 minutes, then remove from the oven and let them cool for 5-10 minutes.

Once cooled slightly, add the chopped walnuts, onion powder, ground coriander, and a pinch of salt to the chickpeas. Toss to coat and return the tray to the oven for an additional 10 minutes.

Marinate the Onions:

While the cauliflower and chickpeas are roasting, prepare the marinated onions. In a bowl, combine the sliced red onions, grated garlic, lime zest and juice, maple syrup, red wine vinegar, olive oil, chopped cilantro, chopped dates, and a generous pinch of salt. Toss everything together with clean hands until the onions are well-coated. Cover and place the mixture in the fridge until the rest of the ingredients are done roasting.

Assemble the Dish:

When the cauliflower and chickpeas are done roasting, transfer the marinated onion mixture to the tray of roasted cauliflower and gently toss everything together.

Serve the roasted cauliflower over cooked quinoa or rice, top with the crispy chickpeas and walnuts, and drizzle any leftover dressing from the marinated onions over the top. Enjoy!

• Prep Time: 15 minutes
• Cook Time: 30 minutes

Nutrition

• Serving Size: 4 servings