![Roasted Cauliflower, Potatoes and Chickpeas tossed in a bright lemon olive vinaigrette. Serve as a side dish or vegetarian main. [gluten-free recipe]](https://www.panningtheglobe.com/wp-content/uploads/2017/11/cauliflower-potato-top-web-202x300.jpg)
Description
Roasted Cauliflower, Potatoes and Chickpeas tossed in a vibrant olive-lemon vinaigrette. Serve as a side dish or vegetarian main. [gluten-free recipe]
Ingredients
Scale
- For The Vegetables:
- 1 small head of cauliflower cut into bite-sized florets
- 1½ pounds of yukon gold or yellow flesh Idaho® potatoes, scrubbed and cut into 1-inch cubes
- 1 15-ounce can of chickpeas, drained and rinsed
- 4 tablespoons olive oil, plus more for the vinaigrette
- 2½ teaspoons coarse salt, divided
- 1 teaspoon cumin seeds
- For The Vinaigrette:
- 1/3 cup chopped pitted kalamata olives
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 large clove of garlic, pressed
- 1/4 teaspoon ground cumin
- 1/4 teaspoon fresh ground black pepper
- Optional Garnishes:
- 2 tablespoons of chopped fresh parsley leaves
Instructions
- Preheat oven to 425ºF for convection or 450ºF for conventional.
- In a large bowl toss cauliflower florets, potatoes and chickpeas with 3 tablespoons of olive oil, cumin seeds, 1 teaspoon salt and 1/2 teaspoon pepper. Spread the mixture out in large non-stick low-sided baking pan or one lined with foil. Roast for 25-30 minutes or until the cauliflower and potatoes are tender and are starting to brown.
- Make the Vinaigrette: While the vegetables are roasting, whisk olives, oil, lemon juice, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper.
- In a large bowl toss the vegetables and chickpeas with half the vinaigrette. Transfer to a serving bowl or platter. Drizzled the rest of the vinaigrette over the top. Garnish with chopped parsley, if you like. Serve warm or at room temperature.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Side Dish or Vegan Main Dish
- Method: Roast
- Cuisine: Mediterranean