As a vegetarian, I am always looking to add a protein source into my diet. I love all kinds of beans and lentils and prefer them to tofu. I keep a variety of cooked beans and lentils always ready at hand. Throw them in a salad or a stirfry and you have a complete meal. I am yet to meet a vegetable that I didn’t like. But as a grain-avoider, cauliflower holds a special place in my diet. I use it in all sorts of dishes: add to mashed potatoes, Punjabi style Aloo-gobi curry, South Indian style poriyal/curry, Pav Bhaji (Viyan’s favorite), sautéed with onions as a side, cauliflower pizza crust, cheesy cauliflower (LOL’s favorite next only to the sautéed version) cauliflower as rice substitute, cauliflower as mac substitute in mac n cheese, kootu, and roasted in oven. I love roasted vegetables. Especially now that we have the fantastic, unbelievable Wolf Steam Oven! It is the very best kitchen investment we have made in our new kitchen. It has a Convection Humid setting which is magic for roasting vegetables. Roasted outside and tender inside. Perfection. If you are looking for one splurge in your kitchen, I would whole heartedly recommend a steam oven. I even made dhoklas in it. Because I eat roasted vegetables so often, I try to change the spices etc. to add some variety to roasted cauliflower. This is my newest variation, Roasted cauliflower and chickpeas. Red pepper flakes and parmesan cheese made me feel like I was eating pizza! Lemon juice added a bit of tang.
- Cauliflower: 1 head
- Cooked Chickpeas: 1.5 cups
- Olive oil: 1.5 tbsp
- Lemon juice: 1 tbsp
- Red pepper flakes
- Ground black pepper
- Parmesan cheese (optional)
- Roasted Pistachio: 2 tbsp (optional)
- Preheat oven to 375 deg Fahrenheit
- Trim cauliflower and cut into bite size florets
- Rinse them in cold water
- Set water in pot to boil
- Add 1 tsp of salt
- Add the chopped cauliflower carefully.
- Let cook for 2 minutes.
- Switch off and take it off the burner right away.
- Run cold water over it
- Transfer to a large glass baking pan
- Add the cooked chick peas (or canned is okay too, but it is super easy to cook all your beans from the scratch and store them in single serve ziplock bags in the fridge. A lot cheaper and healthier too)
- Add olive oil, lemon juice, salt, pepper, and red pepper flake to the cauliflower-chickpeas medley and toss to coat
- Stick it in the oven
- Roast for 20-25 minutes until it is roasted but not burnt.
- Remove from the oven.
- Sprinkle Parmesan cheese if you want and put it back in the oven for a couple of minutes until the cheese is melty and gooey.
- Take it out, toss in the roasted pistachios if you like and let cool for a few minutes and then enjoy!
- You can serve it as a side to a spaghetti (and meatballs for the carnivores) or even a steak or a roast with potatoes.
- I served this for Viyan’s dinner with garlic spaghetti.
- I had this as the main over a small baked potato. Pretty healthy and tasty meal.
- I am pretty sure serving over baked sweet potato will be yummy
- I used the leftover as a filling for my ragi dosa. You can use it as a filling even with an omelette or crepe. Yummy use of leftover.