Roasted Cauliflower & Chickpeas with Yogurt Sauce
From: Ian Seddon's Cookbook
🥘 Ingredients
- Herby Oil 6 tsp
- or cauliflower 1
- extra virgin olive oil 4 tbsp
- ground cumin 1 tsp
- ground coriander 1 tsp
- Kosher
- chickpeas 2
- Cooked Farro (With Bay Leaf) 2 ½ cup
- medium lemon 1
- flat-leaf parsley or cilantro leaves and tender stems 1 cup
- Herby Yogurt Sauce 10.67 tbsp
- Flaky sea salt
If you don’t have any Herby Oil, no worries! This meal is still delicious without it. If you have fresh mint on hand, tear a few leaves and garnish on top for a lovely Middle Eastern-inspired finish. Storage: Store the Lemony Farro separately from the cauliflower and chickpeas; everything will stay good in the fridge for 3 to 4 days. Reheat the cauliflower and chickpeas on a sheet pan at 300ºF / 150ºC for 7 to 10 minutes or until warmed through. To reheat farro, add to a microwave-safe bowl, add a few sprinkles of water, cover, and microwave until warmed through. Or, add to a frying pan with a touch of oil over medium heat, and heat until warmed through. Assemble your bowls with the Lemony Farro, cauliflower, and chickpeas, and top with the Herby Yogurt Sauce right before serving. Add Herby Oil and flaky sea salt if desired. Nutrition boost: Roast a mix of cauliflower and broccoli for variety. Top the finished dish with broccoli sprouts, finely chopped canned artichoke hearts, or sweet cherry/grape tomatoes. For added protein, top the dish with hemp seeds or toasted pepitas. Shortcut: Skip smashing the chickpeas in step 4 and simply roast the chickpeas whole. Shortcut: Skip making the Lemony Farro and simply warm up the plain farro, or serve it at room temp. Shortcut: No-oven option: If you didn’t buy cauliflower, add your drained chickpeas to a large bowl. Toss with a glug of good-quality olive oil, your best-quality vinegar, salt and pepper to taste, plus a few pinches of cumin and coriander. Grate in a few cloves of garlic (and toss in some minced preserved lemons or capers if you have them). Marinate for 10 minutes (or more), then toss with the Lemony Farro. Fold in several handfuls of soft salad greens of choice and season with more salt/pepper or olive oil/vinegar as desired. Dollop the Herby Yogurt Sauce on top, plus a spoonful of Herby Oil if you have any.
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1Gather: Herby Oil , or cauliflower , extra virgin olive oil , ground cumin , ground coriander , Kosher salt and freshly cracked black pepper, chickpeas . For the lemony farro: Cooked Farro (With Bay Leaf) , medium lemon , flat-leaf parsley or cilantro leaves and tender stems , Herby Yogurt Sauce , Flaky sea salt .
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2Arrange a rack in the top third of the oven and another on the bottommost shelf. Preheat to 450ºF / 230ºC. Leave the Herby Oil and Cooked Farro out at room temp.
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3Grab two rimmed sheet pans. Line one with parchment paper. Transfer the cauliflower florets to the lined pan.
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4Prep the cauliflower: In a small bowl, whisk together 2 1/2 tbsp of olive oil, cumin, coriander, 1 heaping teaspoon kosher salt, and pepper to taste. Pour over the florets, rubbing the mixture into the nooks and crannies. If the cauliflower feels dry, drizzle on a bit more olive oil. Spread the florets out on the pan, with any flat sides facing down (these brown better).
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5Prep the chickpeas: Drain and rinse the chickpeas, then dry well by running through a salad spinner several times, or by transferring to a dish towel and rubbing gently to remove water. Transfer the chickpeas to the other sheet pan. Smash down on them using the bottom of a sturdy glass. If they stick, rub a bit of oil on the bottom of the glass. Toss with 1 1/2 tbsp olive oil, 1 tsp kosher salt, and pepper to taste. Spread out on the pan.
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6Transfer the cauliflower to the bottom oven rack and the chickpeas to the top. Roast for 15 minutes, then remove. Shake the pan of chickpeas for even browning. Rotate pans by 180º, then roast for 8-12 minutes , or until the cauliflower is browned and tender and the chickpeas are golden brown and crunchy (the chickpeas may be done sooner than the cauliflower).
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7While everything roasts, prepare your side salad (if you’re making one) and make the Lemony Farro. Warm up the Cooked Farro (or keep it at room temp). Zest and juice 1 lemon. Chop the parsley. Add the lemon zest, 1/2 tbsp lemon juice, and parsley to the farro. Mix well. Season with a pinch of salt and pepper, and add more lemon juice to taste.
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8Assemble: Divide the Lemony Farro among plates or bowls, then top with the roasted cauliflower and chickpeas. Dollop some Herby Yogurt Sauce on each bowl. Taste, adding a pinch of flaky salt on top if desired. If you have any Herby Oil, dollop some on top. Serve with your side salad, if you made one.