Roasted Curry Cauliflower & Chickpeas

A photo of roasted, curry cauliflower with chickpeas


  • 1 medium head of cauliflower
  • 1 (15oz) can of garbanzo beans (chickpeas)
  • 1 1/2 teaspoons of garlic powder
  • 1 teaspoon of turmeric
  • 1 teaspoon of curry powder
  • 3 Tablespoons of avocado oil


You’ll need a large pan to roast these (can use an oven-safe casserole dish, cake pan, or a cookie sheet if that’s all you’ve got).

Pre-heat over to 400 degrees.

Cut up the cauliflower (including stems) into like 1″ bits. Open the can of garbanzo beans, pour them in a strainer over the sink and rinse them with cold water. In a mixing bowl, toss in the cauliflower and garbanzo beans.

In a small bowl, add the 3 tablespoons of avocado oil, garlic powder, turmeric, and curry powder. Mix it up.

Pour the avocado oil and spice mixture over the cauliflower and garbanzo beans. Mix it all up so that the cauliflower and garbanzo beans are coated nicely.

Spread these out on your baking dish/pan/cookie sheet.

Put uncovered in the oven for 40 minutes. At about the 30 minute mark, I’d test the cauliflower with a fork. You want them tender, but not mushy. If they’re tender at 30 minutes, take them out. If not, let it ride to 40 minutes and they should be done.

You can drizzle a tiny bit more avocado oil over these and toss before serving. They also work pretty well with a tahini sauce.

This works great as a side dish or as a main. Will keep in the fridge for up to 4 days.

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