Golden Ginger Cauliflower Chickpea Bowls.

This Golden Ginger Cauliflower Chickpea Bowl is a vibrant, nutritious meal bursting with flavor!

Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Vegetarian

Servings 4 servings

4 cups cauliflower florets Fresh or frozen
1 can chickpeas drained and rinsed
3 tablespoons olive oil For roasting and flavor
1 teaspoon turmeric Adds color and anti-inflammatory benefits
1 teaspoon ground ginger Brings warmth and zest
1 teaspoon garlic powder For depth of flavor
to taste Kosher salt
to taste pepper
Cooked couscous or your favorite grain Quinoa or brown rice are great alternatives
Fresh cilantro A bright, herbal topping
½ cup plain hummus Creaminess that complements the dish
1 whole lemon juiced
1 teaspoon honey Balances the flavors beautifully
1 teaspoon fresh ginger grated for an extra boost of flavor
to taste Kosher salt Adjust to your preference
2 to 3 tablespoons cold water To achieve the desired consistency in the hummus dressing

Preheat your oven to 400°F (200°C). A hot oven is key for achieving crispy roasted cauliflower and chickpeas.
In a mixing bowl, toss the cauliflower florets and chickpeas with olive oil, turmeric, ground ginger, garlic powder, kosher salt, and pepper. Ensure everything is well-coated.
Spread the cauliflower and chickpea mixture evenly on a baking sheet. Roast for 25-30 minutes, or until the cauliflower is tender and golden brown, stirring halfway through to ensure even cooking.
In a small bowl, whisk together the plain hummus, lemon juice, honey, grated fresh ginger, and a pinch of kosher salt and pepper. If the dressing is too thick, add cold water, one tablespoon at a time, until you reach your desired consistency.
Start with a base of cooked couscous or your favorite grain in each serving bowl. Top with the roasted cauliflower and chickpeas, drizzle over the hummus dressing, and finish with a sprinkle of fresh cilantro.

Keyword Easy, Healthy, Vegan