Please wait a bit while
Loanding
This seemingly simple roasted cauliflower main dish has a complex flavor profile, thanks to cumin, cinnamon, and a lemony dressing. The chickpeas and raisins provide two additional textures that round out the whole recipe. It’s a good option to prep in advance and take to work or school for lunch, especially since it can be served warm or cold.
Ingredients
- cauliflower: 1 piece (cut into florets)
- extra-virgin olive oil: 1 Tbsp
- ground cinnamon: 0.5 tsp
- ground cumin: 0.5 tsp
- salt: 0.25 tsp
- raisins: 0.25 cup
- chickpeas: 1 can (drained and rinsed)
- extra-virgin olive oil: 3 Tbsp (For dressing)
- lemon: 1 piece (Juice of 1)
- maple syrup: 2 tsp
- Dijon mustard: 1 tsp
Metric Conversion
Stages of cooking
-
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
-
Spread out the cauliflower florets in an even layer on the baking sheet. Drizzle with the olive oil.
-
In a small bowl, whisk together the cinnamon, cumin, and salt. Sprinkle the mixture over the cauliflower until evenly coated.
-
Bake for 25 to 30 minutes, or until tender.
-
Transfer the cauliflower to a large bowl, add the raisins and chickpeas, and toss.
-
In a small bowl, mix together the olive oil, lemon juice, maple syrup, and mustard.
-
Add the dressing to the bowl of cauliflower and toss until evenly coated.
