Are chickpeas still good for you after roasting?

The nutrients provided by your chickpeas remains intact when roasted. You will still take in good plant protein, complex carbohydrates, fiber, iron and folate like you would if you enjoyed them right from the can.

Why is my cauliflower mushy?

You likely overcrowded the pan. If your veggies are crammed in next to each other or laying on top of each other, the vegetables will expose each other to heat and moisture as they cook, which creates steam. You’ll end up with steamed instead of roasted cauliflower. To remedy this, use multiple sheet pans if necessary to roast your veggies and give them enough room.

Can you make roasted cauliflower to meal prep?

This dish is served best out of the oven. However, I have meal prepped this vegetable multiple times for quick meals during the week. Allow the chickpeas and cauliflower to cool completely, then place in separate airtight containers and place in the fridge for up to 4 days. The chickpeas and cauliflower will soften, but should hold their flavor and shape well. You can enjoy as cold prep or reheat in a skillet with some oil to help warm them through and retain their texture.

Roasted Cauliflower and Chickpea Salad

Description

Golden Roasted Cauliflower and Chickpea Salad seasoned with turmeric, garlic and fennel then roasted until caramelized and topped with maple tahini sauce. Easy to make and customizable.

Ingredients

Scale

1 medium head cauliflower, cut into florets
1, 15 oz can chickpeas, rinsed and drained
1/2 tsp turmeric, divided
1 tsp fennel seeds, divided
1 tsp ground coriander, divided
1 tsp ground cumin, divided
1 tsp onion powder, divided
2 tsp garlic powder, divided
1 1/2 tbsp avocado oil, divided
1/2 tsp salt, divided
1/2 tsp black pepper, divided

Extras for Serving

Maple Tahini Sauce
Salad Greens
Quinoa
Herbs

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Instructions

Preheat oven to 450 F and line two baking trays with parchment paper and set aside.
Place the drained chickpeas in a clean kitchen towel and rub them dry. Remove any excess chickpea skins that happen to rub off in the process.
Place the chickpeas and cauliflower on separate lined baking trays. To each tray, add 1/4 tsp of turmeric, 1/2 tsp fennel seeds, 1/2 tsp coriander, 1/2 tsp cumin, 1/2 tsp onion powder, 1 tsp garlic powder, a generous pinch of salt and pepper, then the oil.
Coat the chickpeas and cauliflower in the seasonings and oil evenly, then spread the chickpeas and cauliflower out on the trays, making sure nothing is laying on top of each other. Place the cauliflower pieces cut side down and then place in the oven, the cauliflower on the top rack and chickpeas on the bottom rack.
Let the chickpeas roast for 20 minutes and the cauliflower roast for 25-30 minutes or until slightly charred on the edges.
Once roasted, assemble your bowl with greens, grains if desired, the roasted cauliflower and chickpeas and top with the dressing and extras like hemp seeds and scallions.

Notes

Make sure to place the cauliflower cut side down on the baking sheet. This will help your cauliflower sear and brown better thanks to the direct heat from the pan.

Avoid overcrowding your pan. I personally like to roast the cauliflower and chickpeas on two separate pans. This will give your veggies space to roast properly and not get soggy.

Adjust the suggested seasonings to your liking. This roasted salad is very forgiving, so if you want to add more or less of any of the suggested seasonings, feel free to!

Don’t roast below 425F. This will ensure that your cauliflower will caramelize and crisp up in the oven.