Roasted Cauliflower & Chickpeas with Orange Cumin
- 1 medium to large head of cauliflower , washed and cut into florets
- 3 cups cooked chickpeas , rinsed
- 3-4 tbsp olive oil
- 1/2 tsp salt & pepper
- 3-5 fresh tomatoes
- A small handful fresh cilantro or parsley leaves
Orange Cumin Dressing:
- 1.5 tsp cumin seeds , toasted & ground
- 1 tsp coriander seeds , toasted
- 1.5 cups orange juice , fresh or frozen
- 2 tsp rice wine or cider vinegar
- 1/2 tsp salt
- 1/4 cup olive oil
Heat the oven to 400 degrees. Place the cauliflower, cooked chick peas and the olive oil in a large bowl. Sprinkle with 1/2 tsp salt & some pepper and mix well until lightly coated with oil.
Spread in a single layer on a large un-oiled baking tray. Cook, flipping here and there until the cauliflower is browned and the chickpeas are crispy, about 40-50 minutes depending on the size of the florets. Once the chickpeas are crispy and the cauliflower is brown, remove from the oven to cool.
While the cauliflower mixture cooks, add the ground spices, orange juice, and vinegar to a sauce pan or cast iron skillet heat until reduced, about 5 minutes (the orange juice should be reduced to about 1/4 "“ 1/3 of the volume).
Remove this from the heat and place in a mixing bowl. Add the oil and mix together.
When the cauliflower has cooled a little, toss the mixture with all of the dressing, using your hands.
This can sit for a while to allow the flavors to settle, or you can serve it right away.
Just before serving, cut up the fresh tomatoes and toss everything together, topped with torn cilantro or parsley and plenty of fresh pepper.