Roasted Cauliflower with Curry and Chickpeas

Roasted Cauliflower Cauliflower is this year’s “it” veggie.  And for my Thanksgiving dinner, I’ll be adding a modern twist to my holiday table with this scene stealing side dish.  It can be served hot or at room temperature (making it a nice d0-ahead dish.)

Roasted Cauliflower with Curry and Chickpeas

Makes about 8 side servings


1 medium cauliflower head, cut into florets

1 onion, chopped large dice

1 15 oz can chickpeas, rinsed, drained and dried

4 Tablespoons unsalted butter

1/4 cup olive oil

1 Tablespoon curry

2 teaspoons paprika

1 /8 teaspoon cayenne pepper

1/2 teaspoon salt

2 tablespoons balsamic vinegar

salt and pepper, to taste

1/4 cup chopped cilantro or parsley for garnish


Preheat oven to 400 degrees.

In a large bowl, combine cauliflower florets, chopped onions and chickpeas.  Set aside.

Melt butter over stovetop in a small pot.  Remove from heat and stir in olive oil, all the spices and salt, followed by the balsamic vinegar.  Pour over cauliflower mixture and toss until all is evenly coated.

Lightly spray a large baking sheet and place cauliflower mixture in a single layer in pan.

Roast for about 30 minutes, gently turning 2 or 3 times during roasting for even cooking, until cauliflower is caramelized in color and fork tender.

Season with salt and pepper to taste and garnish with chopped cilantro or parsley.



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