Sometimes you are just not in the mood after a long day at work to spend even more time working in the kitchen to make dinner. What do I say… sometimes? I mean never! For this reason, I love me some dinner like this one here – Roasted Cauliflower with Chickpeas. Conveniently made in the oven on one tray. Really easy to prepare and if you make a bit more, you got leftovers you can use the next day. Sounds good, right?
Simple oven dishes are great when you don’t feel like juggling with pots in the kitchen. You just chop some veggies, throw a few spices on top, and then everything gets some time in the oven to roast and turn into a delicious dinner. If you chop some more veggies you can either feed a larger group of people easily or you can use the leftovers to create a new and different meal the next day.
Oven-roasted veggies are in general a great option for meal prepping. After all, the whole point of meal prep is to save time and do less work in the kitchen. If you want, you can prepare several delicious meals with one sheet pan of roasted veggies. Serve them with a simple dipping sauce, add some rice or cooked pasta if you want more carbs, or use the veggies in wraps, for example. A big day of veggies does not mean you have to eat the exact same dish several times in a row.
As for the veggies – you do not have to stick to cauliflower, onions, and chickpeas. Use whatever you got at home. From my experience, every combination will turn out delicious. Just make sure the veggies you use are done at more or less the same time. If this is not the case, you can simply roast the veggies in several stages. So if you don’t like your tomatoes or peppers quite as soft, for example, you can simply add them to the tray a few minutes later. But sometimes you want additional roasting flavors which require a longer roasting time… It’s just a matter of trying what works best for you.
If you like simple oven dishes like this one here, you can also take a look at these two recipes. Also, very delicious lunch or dinner options!
INGREDIENTS / ZUTATEN
(5-6 servings)
For the spice mix:
2 tbsp. Ghee*
1 tsp. Garam masala* (spice mix)
1 tsp. ground cumin*
1/2 tsp. ground turmeric*
1/2 tsp. ground ginger*
For the oven veggies:
1 small cauliflower head, in florets
1 can (14 oz. /400g) chickpeas, rinsed & drained
2 medium red onions, in wedges
5.3 oz. (150g) small cherry tomatoes
1 organic lemon, in wedges
salt, pepper
To serve:
5.3 oz. (150g) sour cream
some lemon juice
salt, pepper
fresh coriander, chopped
(5-6 Portionen)
Für die Gewürzmischung:
2 EL Ghee*
1 TL Garam Masala* (Gewürzmischung)
1 TL Kreuzkümmel (Cumin)*, gemahlen
1/2 TL Kurkuma*, gemahlen
1/2 TL Ingwer*, gemahlen
Für das Ofengemüse:
1 kleiner Blumenkohl, in Röschen
1 Dose (400g) Kichererbsen, abgespült & abgetropft
2 rote Zwiebeln, in Spalten
150g Kirschtomaten
1 Bio-Zitrone, in Spalten
Salz, Pfeffer
Zum Servieren:
150g Schmand
etwas Zitronensaft
Salz, Pfeffer
frischer Koriander, gehackt
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 200°C (390°F). Line a baking sheet with baking parchment and set it aside.
2. Heat up a small saucepan over medium-high heat and melt the Ghee. Mix the spices and add them to the saucepan. Toast for about 1 minute or so – do not burn the spices. You just want them to develop some stronger flavors. Remove from the heat and let cool down slightly.
3. Clean the cauliflower and break it into small florets. Rinse and drain the chickpeas. Peel the onions and cut them into wedges. Add everything to a large bowl, pour the spice mixture on top and mix well to combine. Spread the veggies evenly on the prepared baking sheet. Wash and dry the cherry tomatoes and place them on the baking sheet with the other veggies. Cut the lemon into wedges and place them on the baking sheet as well. Season everything with some salt and pepper.
4. Place the baking sheet in the oven and roast the veggies for about 40 minutes. The cauliflower should be tender with a little color here and there. Remove from the oven.
5. Mix the sour cream with some lemon juice and season with salt and pepper. Serve the oven veggies with sour cream and some chopped coriander.
1. Den Ofen auf 200°C (390°F) Ober-/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen.
2. Einen kleinen Topf mit dem Ghee erhitzen. Die Gewürze mischen und in den Topf dazugeben und etwa 1 Minute im heißen Fett rösten – nicht zu stark erhitzen, die Gewürze sollen nicht verbrennen, sondern nur etwas geschmacksintensiver werden. Vom Herd ziehen und etwas abkühlen lassen.
3. Den Blumenkohl säubern und in kleine Röschen teilen. Die Kichererbsen durchspülen und abtropfen lassen. Die Zwiebeln schälen und in Spalten schneiden. Alles in eine große Schüssel geben, die Gewürzmischung darübergießen und alles gut vermischen. Das Gemüse auf dem vorbereiteten Blech verteilen. Die Kirschtomaten waschen, trocknen und mit auf das Blech setzen. Die Zitrone in Spalten schneiden und mit auf das Blech geben. Alles noch einmal mit Salz und Pfeffer würzen. Das Blech in den Ofen schieben und für etwa 40 Minuten rösten. Der Blumenkohl sollte gar sein und darf hier und da auch etwas Farbe bekommen haben. Aus dem Ofen holen.
4. Schmand mit etwas Zitronensaft verrühren und mit Salz und Pfeffer würzen. Das Ofengemüse mit Schmand und etwas gehacktem Koriander servieren.
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Here is a version of the recipe you can print easily.
Print
Roasted Cauliflower & Chickpea Oven Veggies
- Prep Time: 00:15
- Cook Time: 00:40
- Total Time: 01:00
- Yield: 5 1x
- Category: Dinner
- Method: -
- Cuisine: International
- Diet: Vegetarian
Description
An easy dinner to make on a weekday – Roasted Cauliflower & Chickpea Oven Veggies. Not only easy to prepare but also really delicious.
Ingredients
For the spice mix:
2 tbsp. Ghee*
1 tsp. Garam masala* (spice mix)
1 tsp. ground cumin*
1/2 tsp. ground turmeric*
1/2 tsp. ground ginger*
For the oven veggies:
1 small cauliflower head, in florets
1 can (14 oz. /400g) chickpeas, rinsed & drained
2 medium red onions, in wedges
5.3 oz. (150g) small cherry tomatoes
1 organic lemon, in wedges
salt, pepper
To serve:
5.3 oz. (150g) sour cream
some lemon juice
salt, pepper
fresh coriander, chopped
Instructions
1. Preheat the oven to 200°C (390°F). Line a baking sheet with baking parchment and set it aside.
2. Heat up a small saucepan over medium-high heat and melt the Ghee. Mix the spices and add them to the saucepan. Toast for about 1 minute or so – do not burn the spices. You just want them to develop some stronger flavors. Remove from the heat and let cool down slightly.
3. Clean the cauliflower and break it into small florets. Rinse and drain the chickpeas. Peel the onions and cut them into wedges. Add everything to a large bowl, pour the spice mixture on top and mix well to combine. Spread the veggies evenly on the prepared baking sheet. Wash and dry the cherry tomatoes and place them on the baking sheet with the other veggies. Cut the lemon into wedges and place them on the baking sheet as well. Season everything with some salt and pepper.
4. Place the baking sheet in the oven and roast the veggies for about 40 minutes. The cauliflower should be tender with a little color here and there. Remove from the oven.
5. Mix the sour cream with some lemon juice and season with salt and pepper. Serve the oven veggies with sour cream and some chopped coriander.
Notes
Enjoy roasting!
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