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.

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!