![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/idaho-cauliflower-top-closer-web.jpg)
![Roasted Cauliflower, Potatoes and Chickpeas tossed in a bright lemon olive vinaigrette. Serve as a side dish or vegetarian main. [gluten-free recipe]](http://www.panningtheglobe.com/wp-content/uploads/2017/11/cauliflower-potato-two-close-web.jpg)
How to Make This Roasted Cauliflower Dish
- 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.
![Roasted Cauliflower, Potatoes and Chickpeas tossed in a DELICIOUS olive-lemon vinaigrette. Serve as a side dish or vegetarian main. [gluten-free recipe]](http://www.panningtheglobe.com/wp-content/uploads/2017/11/cauliflower-pot-roasting-web.jpg)
![Roasted Cauliflower, Potatoes and Chickpeas tossed in a DELICIOUS olive-lemon vinaigrette. Serve as a side dish or vegetarian main. [gluten-free recipe]](http://www.panningtheglobe.com/wp-content/uploads/2017/11/cauliflower-potato-dressing-web.jpg)
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.
![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-three-web.jpg)
This is a totally delicious side dish that pairs well with roast chicken, fish, beef or pork.
![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-one-web.jpg)
If you want to add a little flourish, sprinkle the final dish with chopped parsley or thyme leaves.
![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.jpg)
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!
Roasted Cauliflower, Potatoes and Chickpeas with Kalamata Olive Vinaigrette
![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-150x150.jpg)
Roasted Cauliflower, Potatoes and Chickpeas tossed in a vibrant olive-lemon vinaigrette. Serve as a side dish or vegetarian main. [gluten-free recipe]
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
- Yield: 6-8 1x
- Category: Side Dish or Vegan Main Dish
- Method: Roast
- Cuisine: Mediterranean
Ingredients
- 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
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.
Keywords: oven roasted cauliflower, potatoes and chickpeas, roasted vegetables side dish, roasted cauliflower recipe with potatoes, chickpeas and olive lemon vinaigrette
Made this for my son’s birthday and the entire family loved it. This will become a regular in our house. Thanks you for a fabulous recipe.
Love this recipe! I added some onions, too. Main course for us plant-based folks. Thanks!
★★★★★
I like the idea of adding onions. I bet that was good! I'm so glad you enjoyed Tom!
I loved the recipe, the flavor is fabulous. I have tweaked it a little, adding onions to the vegetables that get roasted, decreasing amount of potatoes, and substituting cilantro for parsley. Next time I make it I will try grilling on my weber.
★★★★★
One of your fans brought this to Christmas eve bash last night. Delish! I'll save the recipe and make it myself.
★★★★★
I love this blog - I think that your recipes are brilliant! Thanks for being YOU!!!!
Namaste,
Lois
★★★★★
Awww thank you Lois 🙂 I'm so glad you're enjoying my recipes. It's great to have you here!