Description
If you’re searching for a dish that bridges the gap between flavor and nutrition, look no further than this Turmeric Cauliflower Chickpea Potatoes recipe.
Ingredients
Scale
- 1 medium cauliflower (approximately 1.5 pounds), cut into florets
- 1 pound potatoes, sliced into wedges
- 1 can (15 oz) chickpeas, drained and rinsed
- 0.5 cup pitted olives
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- Zest of 1 lemon
- 3 cloves garlic, grated or minced
- 1.5 teaspoons ground turmeric
- 1 teaspoon dried rosemary
- 0.75 teaspoon salt, or to taste
- Black pepper, to taste
- 0.25 cup fresh parsley, chopped
- Juice from additional lemon, as needed
- 1 cup cooked quinoa (or substitute with farro, brown rice, couscous, orzo, bulgur, rotisserie chicken, or crumbled feta)
- 0.5 cup Greek yogurt
- Extra lemon wedges, for serving
Instructions
- Begin by preheating your oven to 430°F (220°C). In a large mixing bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, ground turmeric, dried rosemary, salt, and black pepper. Ensure all the ingredients are well combined, creating a flavorful marinade that will enhance the vegetables’ taste during roasting.
- Next, cut your cauliflower into bite-sized florets and slice the potatoes into even wedges. This will help ensure uniform cooking. Don’t forget to rinse and drain the chickpeas thoroughly—this step is crucial for removing any excess salt and preserving the vegetables’ natural flavors. Once the vegetables are prepared, toss them with the olives on a large baking sheet.
- Drizzle the marinade evenly over the vegetables and olives, then toss everything together until well coated. Spread the mixture out on the baking sheet in a single layer. This will help achieve that beautiful golden-brown color and ensure even roasting. Pop your baking sheet into the preheated oven and roast for 25 to 30 minutes, or until the vegetables are tender and slightly crispy around the edges.
- Once the vegetables are perfectly roasted, remove them from the oven and sprinkle with the chopped parsley and additional lemon juice to brighten the flavors. If you’re incorporating quinoa or your choice of preferred grain, gently fold it into the roasted mixture. Serve in generous bowls, accompanied by a dollop of Greek yogurt and lemon wedges for that extra zing.
Notes
Feel free to adjust the seasoning based on your preference—more turmeric for earthiness or additional lemon for zing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 350 kcal
- Sodium: 700 mg
- Protein: 12 g