Description
Maple lime roasted cauliflower and chickpeas offer a perfect balance of sweet, tangy, and savory flavors. Crispy chickpeas and caramelized cauliflower create a delightful combination that will make you crave this simple yet exciting dish.
Ingredients
Scale
Main Ingredients:
- 1 small head cauliflower, cut into bite-sized florets (approximately 450 grams)
- 1 can (15 ounces / 425 grams) chickpeas, drained and rinsed
- ¼ medium red onion, thinly sliced into strips
Spices and Seasonings:
- 1 teaspoon smoked paprika
- ½ teaspoon ground coriander
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Kosher salt, to taste
Additional Ingredients:
- 2 tablespoons avocado oil
- ¼ cup walnuts, chopped
- 1 clove garlic, grated
- Zest and juice of 1 lime
- 1–2 tablespoons maple syrup
- 1 tablespoon extra virgin olive oil
- ¼ cup cilantro, stems removed and minced
- ¼ cup Medjool dates, chopped
Serving Suggestion:
- Cooked quinoa or rice
Instructions
- Preheat the oven to searing 425°F and strategically arrange two parchment-lined baking sheets for optimal roasting.
- Thoroughly dab chickpeas with a clean kitchen towel to ensure maximum crispiness.
- Distribute cauliflower florets on one tray, lavishly coating them with smoked paprika, ground coriander, onion and garlic powders, and a robust salt sprinkle.
- Anoint the cauliflower with avocado oil, meticulously ensuring each piece is evenly glazed, then position cut-side downward for intense caramelization.
- Slide the cauliflower tray onto the bottom oven rack, roasting for 30 minutes and flipping midway to achieve uniform golden edges.
- Simultaneously, scatter chickpeas on the second tray, massaging with avocado oil, and bake on the middle rack for 20 minutes.
- After initial roasting, allow chickpeas to cool briefly before introducing chopped walnuts, sprinkling with onion powder, ground coriander, and a delicate salt dusting.
- Return the chickpea-walnut mixture to the oven, toasting for an additional 10 minutes until walnuts develop a light, golden-brown crispness.
- While ingredients roast, craft the vibrant marinated onion blend by combining thinly sliced red onion, grated garlic, zesty lime components, maple syrup, olive oil, fresh cilantro, chopped dates, and a nuanced salt accent.
- Gently massage the onion mixture until each slice is thoroughly coated, then refrigerate to let flavors meld.
- Once cauliflower emerges perfectly roasted, tenderly fold in the marinated onion medley.
- Plate over a bed of fluffy quinoa or fragrant rice, crowning with crispy chickpeas and toasted walnuts.
- Finale: Drizzle any remaining aromatic marinade across the dish for an extra flavor explosion.
Notes
- Drying chickpeas thoroughly ensures maximum crispiness and prevents soggy roasting.
- Arranging cauliflower cut-side down creates beautiful caramelization and enhances roasted flavor.
- Marinating onions while baking maximizes flavor infusion and saves precious cooking time.
- Toasting walnuts during final baking stage develops rich, nutty undertones and adds delightful crunch.
- Layering ingredients over quinoa or rice transforms this recipe into a complete, nutritious meal.
- Drizzling reserved marinade at serving time boosts overall dish brightness and provides extra zesty kick.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 12 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 2 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 10 g
- Protein: 10 g
- Cholesterol: 0 mg