These golden cauliflower chickpea bowls are ideal for lunch or dinner. Cauliflower florets and chickpeas are roasted with turmeric, ginger and garlic, then served over your favorite grain and finished with a bright hummus dressing.
Another day, another delicious bowl.
Grain bowls are one of my go-to meals, and this roasted vegetable and chickpea version is a favorite. It’s warm, comforting, filling and easy to make ahead. The turmeric, garlic and ginger give the cauliflower and chickpeas a beautiful golden color and deep flavor, while the hummus dressing brightens everything with lemon and ginger.
The cauliflower and chickpeas roast together on one sheet pan until crispy and golden. They’re delicious piled over a grain like couscous, quinoa or orzo, but they also make a fantastic side dish on their own. For another option, try stuffing the roasted mix into pita for a quick handheld meal.
I love roasting them until they get crisp edges and caramelized bits — that’s where most of the flavor lives. I usually roast at 425°F or even 450°F if I want extra browning. Feel free to add smoked paprika, cumin or any spices you prefer to customize the flavor.
How I make it
I roast the cauliflower and chickpeas together, tossed with olive oil, turmeric, garlic powder, ground ginger, salt and pepper. While they roast, I prepare a simple hummus dressing: hummus whisked with lemon juice, a touch of honey, grated fresh ginger, salt and pepper, then thinned with a little cold water until smooth and pourable. That little bit of water makes the hummus cream into a silky dressing.
For the base I often use pearl couscous, but quinoa, orzo or brown rice are all great choices. I finish the bowl with plenty of fresh cilantro or other herbs, and sliced green onions if desired. These bowls are excellent served warm or chilled, so they’re perfect for meal prep or a cozy weeknight dinner.
They’re straightforward to assemble and packed with flavor — no excuses not to make them.
I usually toss lots of cilantro on top, but use whatever herbs you like. Leftovers keep well and are delicious cold straight from the fridge.
Golden Ginger Cauliflower Chickpea Bowls
Golden Ginger Cauliflower Chickpea Bowls
2
to 4 people
20 mins
30 mins
50 mins
Ingredients
- 4 cups cauliflower florets
- 1 can chickpeas, drained and rinsed
- 3 tablespoons olive oil
- 1 teaspoon turmeric
- ½ teaspoon ground ginger
- ½ teaspoon garlic powder
- kosher salt and pepper, to taste
- cooked couscous or your favorite grain, for serving
- fresh cilantro, for topping
Hummus dressing
- ¼ cup plain hummus
- ½ lemon, juiced
- 1 teaspoon honey
- 1 teaspoon fresh ginger, grated
- kosher salt and pepper, to taste
- 2 to 3 tablespoons cold water, to thin
Instructions
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Preheat the oven to 425°F (220°C).
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On a baking sheet, toss the cauliflower and chickpeas with olive oil. Season with turmeric, ground ginger, garlic powder, salt and pepper, tossing to coat evenly.
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Roast until golden and crispy, about 25 to 30 minutes, tossing once or twice during cooking for even browning.
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While the vegetables roast, cook the couscous or grain if needed and prepare the hummus dressing.
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Whisk together hummus, lemon juice, honey, grated fresh ginger and a pinch of salt and pepper. Whisk in cold water, a tablespoon at a time, until the dressing is smooth and pourable.
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To assemble, divide the cooked grain between bowls, top with the roasted cauliflower and chickpeas, drizzle with the hummus dressing, and finish with fresh cilantro. Serve warm or chilled.
The color though — gorgeously golden and full of flavor.