Best 3 Spiced Cauliflower With Chickpeas Herbs Pine Nuts Recipes

**Spiced Cauliflower with Chickpeas, Herbs, and Pine Nuts: A symphony of flavors and textures**

Embark on a culinary journey with our Spiced Cauliflower with Chickpeas, Herbs, and Pine Nuts recipe, where roasted cauliflower florets and chickpeas dance harmoniously with a medley of aromatic spices. This vibrant dish tantalizes the senses with its symphony of flavors and textures. Infused with cumin, coriander, paprika, and a touch of cayenne, each bite bursts with warmth and depth. Topped with fresh herbs and toasted pine nuts, this vegan and gluten-free delight promises a satisfying and wholesome meal. Let's dive into the art of creating this flavorful masterpiece, exploring its health benefits and tracing its origins.

Check out the recipes below so you can choose the best recipe for yourself!

SPICED CHICKPEAS WITH CAULIFLOWER AND ROASTED LEMON

Spiced Chickpeas With Cauliflower and Roasted Lemon image

In this hearty, meatless main course, chickpeas and potatoes are coated in a tomato-tinged spice paste and roasted until crunchy and browned. At the same time and in the same oven, cauliflower and tomatoes are cooked along with thinly sliced lemons until soft and caramelized. Just before serving, everything is tossed altogether and drizzled with an herbed, garlicky yogurt sauce. It's a complete and satisfying meal that's perfect for vegetable lovers. Meyer lemons work particularly well here because they are milder and sweeter than regular lemons. But use whichever you can find.

Provided by Melissa Clark

Categories dinner, weekday, vegetables, main course

Time 1h10m

Yield 4 servings

Number Of Ingredients 21

Ingredients

Kosher salt, as needed
1 lemon, preferably a Meyer lemon, thinly sliced and seeded
1 (2 1/4-pound) head of cauliflower, cut into bite-size pieces (about 8 cups)
1 1/2 cups cherry tomatoes, halved
2 jalapeños, seeded and thinly sliced
1/2 cup extra-virgin olive oil, plus more as needed
1 teaspoon cumin seeds
1 teaspoon tomato paste
1/2 teaspoon Tabasco or other hot sauce
3/4 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1 (14- to 16-ounce) can chickpeas, drained and blotted dry
1 pound baby or fingerling potatoes, cut into quarters
2 rosemary sprigs
3/4 cup plain whole-milk yogurt (or substitute soy, nut or coconut milk yogurt)
1/4 cup chopped fresh dill or mint, plus more for garnish
1/4 cup chopped fresh basil, plus more for garnish
1/4 cup chopped parsley, plus more for garnish
1 large garlic clove, finely grated or minced
Fresh lemon juice, as needed

Steps:

Position racks in the top and bottom thirds of oven and heat to 425 degrees. Bring a small pot of heavily salted water to a boil. Add lemon slices and simmer until softened, about 5 minutes. Drain, pat dry with a clean kitchen towel and cut slices into quarters.
On a rimmed sheet pan, toss cauliflower, tomatoes and jalapeños with 1/4 cup oil and 1/2 teaspoon salt. Fold in lemon slices. Place pan on bottom rack of oven and roast, tossing every 10 minutes, until well-browned, about 35 to 45 minutes.
In a small bowl, stir together 1/4 cup oil, cumin seeds, tomato paste, Tabasco, ground turmeric, cumin and coriander.
On a separate rimmed sheet pan, toss together chickpeas, potatoes, spice-oil mixture and salt to taste. Top with rosemary sprigs. Roast on top rack until potatoes are golden, 30 to 40 minutes, tossing mixture halfway through. Remove pan and toss with more salt to taste.
While everything is roasting, make the sauce: In a small bowl, whisk together yogurt, dill, basil, parsley, garlic, 1/2 teaspoon salt and a squeeze of lemon juice. Taste and add more salt or lemon if needed.
To serve, toss roasted chickpeas and potatoes with cauliflower mixture. Drizzle with more oil, yogurt sauce and herbs.

Nutrition Facts : @context http, Calories 595, UnsaturatedFat 25 grams, Carbohydrate 65 grams, Fat 33 grams, Fiber 16 grams, Protein 18 grams, SaturatedFat 5 grams, Sodium 1493 milligrams, Sugar 15 grams, TransFat 0 grams

PAN-ROASTED SPICED CAULIFLOWER WITH PEAS

Pan-Roasted Spiced Cauliflower With Peas image

This dish is inspired by a trip to Curry Hill, a neighborhood in New York dotted with stores selling saris, Indian restaurants, Pakistani cafes and hole-in-the-wall spice shops. When I got home from my shopping spree, a cauliflower was screaming for Indian spices, garlic and ginger. Better still, I knew I could knock together a pan-roasted meal in about 20 minutes.

Provided by David Tanis

Categories dinner, easy, quick, weekday, main course, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

3 tablespoons ghee, clarified butter or vegetable oil
1 small cauliflower about 1 1/2 pounds, cored, in 1/2-inch slices
Kosher salt and black pepper
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
2 teaspoons grated fresh turmeric or 1 teaspoon ground turmeric
2 to 3 makrut lime leaves (optional)
1 (1-inch) piece of ginger, peeled and slivered or finely grated
3 garlic cloves, finely chopped
2 serrano chiles, finely chopped, or to taste
1 pound fresh English peas, shucked about 1 cup or frozen peas, or 1/2 pound snow peas or sugar snap peas, trimmed
2 to 3 scallions, slivered
Cilantro sprigs, for garnish
Lime wedges, for serving

Steps:

Heat a large sauté pan or cast-iron skillet over medium-high. Add the ghee or oil, and when it is hot, add the cauliflower. Stir until the cauliflower begins to color, 1 to 2 minutes. Season with salt and pepper. Continue stirring until the cauliflower is half-cooked, about 5 minutes, lowering the heat if necessary to keep it from browning too quickly.
Add the cumin, mustard seeds, turmeric and makrut lime leaves, if using. When they begin to sizzle, add the ginger, garlic and chilies. Stir well and add the peas, along with a sprinkle of salt. Cover to let the peas steam until tender, 2 to 4 minutes. Sprinkle with the slivered scallions and cilantro. Serve with lime wedges.

Nutrition Facts : @context http, Calories 113, UnsaturatedFat 2 grams, Carbohydrate 11 grams, Fat 7 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 327 milligrams, Sugar 4 grams, TransFat 0 grams

SPICED CAULIFLOWER

Spiced Cauliflower image

I grew up with cauliflower boiled and served with buttered crumbs. Although I love melted butter, the two never melded for me, and cauliflower remained my least favorite vegetable until I discovered this recipe from Indian friends. I omitted the chile and prepared it for my brother who cannot tolerate any hot spice, and he raved about it. It's flavorful, and the microwave finish leaves the cauliflower slightly crisp, which we prefer.

Provided by PTG

Categories Side Dish Vegetables Cauliflower

Time 25m

Yield 4

Number Of Ingredients 10

Ingredients

2 teaspoons oil
½ teaspoon black mustard seeds
¼ cup chopped onion
1 clove garlic, minced
½ teaspoon slivered fresh ginger
½ teaspoon ground turmeric
½ teaspoon chile powder
salt to taste
2 cups cauliflower florets
½ teaspoon lemon juice

Steps:

Heat oil in a small skillet over medium-high heat; add mustard seeds and cover skillet. Cook until seeds stop popping, 2 to 3 minutes. Add onion to the skillet; cook and stir over low heat until translucent, about 10 minutes.
Mix garlic, ginger, turmeric, chile powder, and salt into onion mixture; cook and stir for 30 seconds. Add cauliflower; cook and stir for 1 minute. Transfer cauliflower to a microwave-safe bowl and cover bowl.
Cook cauliflower in microwave until tender, about 3 minutes. Drizzle lemon juice over cauliflower.

Nutrition Facts : Calories 42.1 calories, Carbohydrate 4.4 g, Fat 2.5 g, Fiber 1.6 g, Protein 1.3 g, SaturatedFat 0.4 g, Sodium 54.5 mg, Sugar 1.7 g

Tips:

Use fresh cauliflower: Fresh cauliflower has a better flavor and texture than frozen or pre-cut cauliflower.
Roast the cauliflower at high heat: This will help to caramelize the florets and give them a slightly smoky flavor.
Don't overcrowd the roasting pan: If you overcrowd the pan, the cauliflower will not cook evenly.
Use a variety of spices: The spices in this recipe can be adjusted to your liking. You can add more or less cumin, coriander, or paprika, or you can add other spices, such as turmeric or chili powder.
Serve the cauliflower warm: This dish is best served warm, so it's a good idea to cook it just before you're ready to eat.

Conclusion:

This spiced cauliflower with chickpeas, herbs, and pine nuts is a delicious and healthy side dish that can be enjoyed by people of all ages. It's a great way to use up leftover cauliflower, and it's also a good source of protein, fiber, and vitamins. The spices in this recipe give the cauliflower a warm and flavorful taste, and the chickpeas and pine nuts add a nice crunch. This dish is perfect for a weeknight meal or a potluck party.