Oven Roasted Cauliflower (Middle-Eastern Recipe)
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Forget boring steamed cauliflower! This recipe takes roasted cauliflower and chickpeas to a whole new level. We’re talking perfectly tender florets that caramelize in the oven, alongside crispy chickpeas bursting with Middle Eastern spices. Not only is this dish ridiculously easy (one-pan wonder!), it’s also packed with flavor and nutrients. Prepare to be amazed (and maybe a little bit addicted).
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Why we love this recipe
A Middle Eastern favorite, cauliflower shines for its versatility and ease of preparation. This recipe is a keeper – I’ve shared it countless times and it never fails to impress. Once you try it, you’ll be hooked. This is my go-to way to prepare cauliflower, and I hope you’ll love it as much as I do!
Ingredients
- A large head of cauliflower, cut into florets. See below for how to cut the cauliflower.
- Chickpeas. Tinned chickpeas are fine for this recipe.
How to make it
Preheat the oven to 200° (400°F).
- Wash the cauliflower, dry it with a paper towel, and cut it into bite-sized florets (instructions for cutting cauliflower florets easily are below).
- Place the cauliflower into a large bowl.
- Rinse the chickpeas and add them to the bowl with the cauliflower.
- Now add the extra virgin olive oil, ground cumin, ground coriander, and a pinch of sea salt. Toss them with your hands to combine, or use a big spoon. Ensure all ingredients are well coated with spices.
- Line a baking tray with some parchment paper and transfer cauliflower and chickpeas onto the tray. Spread it out evenly, so that the pieces are not jam-packed. We want the cauliflower to roast, not steam. If you have too many vegetables, spread them on two trays.
- Bake for 30 minutes, tossing them at the 15-minute mark. All ovens are different, and cooking time might vary. Cauliflower turns golden brown and chickpeas have a crunchy texture when they are done. It might take a little longer.
- Remove from the oven, sprinkle with some fresh coriander leaves, and serve!
How to cut cauliflower
- Cut the cauliflower head in half.
- Place the halves on a chopping board and cut them in two halves again, so you have four quarters.
- Now cut the core of each quarter.
- Pull the cauliflower florets apart.
Frequently asked questions
Mushy cauliflower can be caused by overcrowding or steaming instead of roasting.
Overcrowding: When florets are crammed together on the baking sheet, they trap moisture and steam instead of roasting with crispy edges. To prevent this, spread the florets out in a single layer, ensuring space between each piece. You might need to use two baking sheets if you have a lot of cauliflower.
Low oven temperature: Roasting at a lower temperature can lead to the cauliflower simmering in its own juices, making it mushy. For perfectly roasted cauliflower with a bit of char and a tender bite, aim for an oven temperature of around 400°F (200°C).
Roasted cauliflower can be enjoyed however you like it, from soft and tender to crunchy. It’s all about finding your perfect roast.
Some people prefer it nice and soft with a slight give. Others crave that satisfying crunch, almost like cauliflower popcorn. My son enjoys it raw – to each their own!
Just remember to give it a good wash first if you’re going the raw route.
What to serve with roasted cauliflower
Variations
- Swap ground spices for dukkha, an Egyptian nut and spice blend, for a nutty and flavorful twist.
- After roasting, add some freshly chopped parsley, coriander (cilantro), and a squeeze of lemon juice for a burst of freshness.
- Want to turn up the heat? Include a pinch of cayenne pepper to the spice mix for a delightful kick!
How to store
If you happen to have some leftovers, place them in an airtight container and refrigerate for 3-4 days. Enjoy it cold or reheat it in a frying pan or microwave.
How to freeze
You can freeze roasted cauliflower and chickpeas if you like. Allow the vegetables to cool down completely. Place it on a small baking tray and freeze until solid. Place the frozen cauliflower and chickpeas in a Ziploc bag. Make sure to remove any excess air before sealing. It can be frozen for up to 3 months.
How to reheat frozen cauliflower
Place frozen cauliflower and chickpeas on a baking tray and bake at 200’C for 20 minutes.
More vegetarian recipes
Watch how to make it
Have you tried this recipe? If so, I'd greatly appreciate it if you could leave a star rating and share your thoughts in a comment. Your feedback means a lot to me, and it can also help others who are interested in trying it out. Thank you! 🌟👩🍳
Oven Roasted Cauliflower – Middle-Eastern Recipe
Ingredients
- 1 large cauliflower head chopped or torn into small florets
- 1 tin of organic chickpeas drained and rinsed.
- 4-5 tbsp of extra virgin olive oil.
- 2 teaspoons of ground cumin
- 2 teaspoons of ground coriander
- teaspoon sea salt
- 1/2 cup chopped fresh coriander/cilantro leaves
- Lemon juice from the fresh lemon optional
Instructions
- Preheat the oven to 200’C (400’F).
- Toss the cauliflower florets and chickpeas in a large bowl with olive oil, ground cumin, ground coriander and sea salt.
- Transfer the cauliflower and chickpeas to a baking tray, lined with parchment paper.
- Make sure the cauliflower florets are not too crowded on the tray.
- Roast for 15 minutes. Take the tray out of the oven, toss the cauliflower and bake for another 15 minutes, until the cauliflower looks nice and golden. The roasting time might vary depending on your oven.
- Transfer roasted cauliflower and chickpeas into a serving bowl. Sprinkle with fresh coriander (cilantro) leaves and some lemon juice, and serve!
- Enjoy!
- Store any leftovers in an airtight container and enjoy the next day.
Great recipe! Tasty and very easy.
Thanks so much, Sam! Elena x
Hi, great recipe!
Theruvan Saranayi!
Stay home and safe!
Super delicious meal with just some brown rice! Can’t wait to make it again.
This was so flavorful! Thanks for sharing
I love this thanks for sharing this!
This was so amazing – definitely a fun way to mix things up.
Roasting cauliflower is the only way I serve it. Love the spices used in this recipe. The perfect side dish.
The Middle Eastern flavor in this roasted cauliflower dish tasted amazing.
My whole family loved this roasted cauliflower dish! The spices gave the cauliflower such great flavor. I could easily eat this as a meal on its own.
Fantastic recipe! Super easy and tasted so delicious!
These roasted cauliflowers are so satisfying! They’re so tender perfectly paired with spiced crispy chickpeas. Highly recommended!