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Spicy Roast Cauliflower and Chickpeas takes 10 minutes to prepare.

Spicy Roast Cauliflower and Chickpeas takes 20 minutes to cook.

Spicy Roast Cauliflower and Chickpeas makes 4 servings.

The ingredients for Spicy Roast Cauliflower and Chickpeas are:

Ingredients:
1 head of cauliflower
1 15-ounce can of cooked chickpeas, drained and patted dry with paper towels
1 teaspoon of cumin seeds
1 teaspoon of coriander seeds
2-4 chiles de arbol (if you like spicy, add even more!)
6 ounces of plain thick yogurt, like Greek yogurt
small handful of cilantro, finely chopped
1 clove of garlic, finely minced
olive oil
sea salt and freshly ground black pepper

Here is how you make Spicy Roast Cauliflower and Chickpeas:

1. Preheat the oven to 425 degrees Fahrenheit with the rack at the highest position. In a mortar and pestle or with a spice grinder, grind the spices into a coarse dust.2. Core the cauliflower and slice into irregular wedges and slices. Transfer to baking sheet lined with parchment, add chickpeas, spices, torn up chiles de arbol, a generous pinch of salt and pepper and a couple glugs of olive oil. Toss with hands until everything is coated in oil.3. Roast cauliflower in the oven for about 20 minutes, using tongs and tossing the cauliflower half-way so both sides brown. Blast them under the broiler for a couple minutes more at the end if you want more browning.4. While you wait for the cauliflower to roast, make the yogurt sauce by combining the yogurt, cilantro, garlic, and a small pinch of salt. Add just a tiny splash of water to thin out the yogurt to the consistency of your liking and mix. Personally, I like it just a little bit runny so I add a couple splashes of water.5. Plate cauliflower and dollop yogurt over the vegetables.6. Enjoy!Serving Size: Serves 4Number of Servings: 4Recipe submitted by SparkPeople user PAULA_W_D.

The nutritional information for Spicy Roast Cauliflower and Chickpeas is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 208.9

• Total Fat: 5.1 g
• Cholesterol: 0.0 mg
• Sodium: 402.5 mg
• Total Carbs: 34.7 g
• Dietary Fiber: 8.9 g
• Protein: 8.8 g