Roasted cauliflower, potatoes and chickpeas are tossed in a bright lemon-olive vinaigrette. This easy, no-fuss recipe transforms simple roasted veggies into a side dish worthy of a special occasion.

Roasted Cauliflower, Potatoes and Chickpeas tossed in a bright lemon olive vinaigrette. Serve as a side dish or vegetarian main. [gluten-free recipe]

The vinaigrette on these roasted vegetables is bright, fresh and lemony. It pairs deliciously with the caramelized flavors of the roasted vegetables. For the first dinner party I hosted since moving London, I served this roasted cauliflower as a side dish, along with this wonderful Ottolenghi Roast chicken dish.

London is starting to feel like home. I'm learning my way around town and around my local grocery store. There's nothing like a simmering stew or veggies roasting in the oven to make a new flat feel like home.

How to Make This Roasted Cauliflower Dish

This recipe is so simple. It's amazing what a little olive oil and a half hour in the oven can do with potatoes, cauliflower and chickpeas....and just wait until you taste them with the lemony, olive dressing...

Prepare the Veggies: No need to even peel the potatoes. Just scrub them and cube them up, cut the cauliflower into small florets, open and drain a can of chickpeas, toss veggies with olive oil, salt, and cumin seeds, and roast for twenty-five to thirty minutes.
Make the Vinaigrette: While the veggies are roasting, you'll have plenty of time to make the vinaigrette. Chop the olives and combine them with olive oil, fresh lemon juice, garlic, salt, pepper and cumin.
Put it all Together: When the veggies come out of the oven, toss them with half the vinaigrette and transfer them to a serving bowl. I like to save the other half of the vinaigrette for drizzling, after I've got the veggies plated in a serving bowl, so there's a good amount of chopped olives shining on top.

Oven Roasted Veggies are the BEST!

My oven is on all fall and winter long, roasting veggies. There's very little effort involved - just some chopping and a quick toss with olive oil and salt. The oven does the rest.

Oven roasted cauliflower gets crisp and browned on the edges and has a sweet nutty flavor. Potatoes roast up buttery on the inside, with crisp caramelized bits on the edges. Roasted chickpeas are part crisp, part chewy, savory and delicious.

For this recipe, I tossed the veggies and chickpeas with cumin seeds before roasting. The cumin gets toasted in the oven, adding a rich, fragrant, nutty flavor to the dish.

This dish is adapted from a roasted cauliflower recipe in Gourmet Magazine that I've been making and tweaking for years. It's a wonderful recipe but I ultimately wanted a greater variety of roasted veggies in the mix.

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This is a totally delicious side dish that pairs well with roast chicken, fish, beef or pork.

If you want to add a little flourish, sprinkle the final dish with chopped parsley or thyme leaves.

Here's the recipe for Roasted Cauliflower, Potatoes and Chickpeas. If you try this recipe I hope you'll come back to leave a comment and a star rating. I'd love to know what you think!

Recipe

Roasted Cauliflower, Potatoes and Chickpeas with Kalamata Olive Vinaigrette

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 9 reviews

Author: Panning The Globe
Total Time: 50 mins
Yield: 6-8 1x

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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:
⅓ cup chopped pitted kalamata olives
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 large clove of garlic, pressed
¼ teaspoon ground cumin
¼ teaspoon fresh ground black pepper
Optional Garnishes:
2 tablespoons of chopped fresh parsley leaves

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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 ½ 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, ½ teaspoon salt and ¼ 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

This post is sponsored by The Idaho Potato Commission. Opinions are my own, as always. Thank you for supporting the sponsors who support Panning The Globe.

Roasted Cauliflower, Potatoes and Chickpeas with Kalamata Olive Vinaigrette

How to Make This Roasted Cauliflower Dish