Maple Lime Roasted Cauliflower and Chickpeas: A Flavorful, Plant-Based Delight
This Maple Lime Roasted Cauliflower and Chickpeas dish is a vibrant, plant-based meal that’s bursting with flavors and textures. The smoky roasted cauliflower pairs perfectly with crispy chickpeas and toasted walnuts, while marinated onions add a fresh, zesty finish with a hint of sweetness from the maple syrup. Served over quinoa or rice, this meal is not only wholesome and nutritious but also incredibly satisfying. Perfect for a weeknight dinner or a make-ahead lunch, this recipe will become a staple in your kitchen!
Ingredients:
For the Smoky Roasted Cauliflower:
- 1 small head of cauliflower, cut into bite-sized florets
- 1 tsp smoked paprika
- ½ tsp ground coriander
- ½ tsp onion powder
- ½ tsp garlic powder
- 1–2 tbsp avocado oil
For the Chickpeas:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tbsp avocado oil
- ¼ cup walnuts, chopped
- ½ tsp onion powder
- ½ tsp ground coriander
For the Marinated Onions:
- ¼ medium red onion, thinly sliced into strips
- 1 clove garlic, grated
- Zest and juice of 1 lime
- 1–2 tbsp maple syrup (adjust to preference)
- 1 tbsp extra virgin olive oil
- ¼ cup cilantro, stems removed and minced
- ¼ cup Medjool dates, chopped
- Kosher salt, to taste
For Assembling:
- Cooked quinoa or rice
Directions:
1. Prepare the Roasted Cauliflower:
- Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.
- Pat the chickpeas dry using a clean kitchen towel.
- On one tray, spread out the cauliflower florets. Toss them with the smoked paprika, ground coriander, onion powder, garlic powder, and a generous pinch of salt. Drizzle with 1–2 tablespoons of avocado oil, and toss to evenly coat the cauliflower.
- Arrange the cauliflower pieces cut-side down and bake on the bottom rack of the oven for 30 minutes, flipping halfway through.
2. Roast the Chickpeas and Walnuts:
- On the second tray, spread out the chickpeas. Toss with 1 tablespoon of avocado oil and bake on the middle rack for 20 minutes.
- Remove from the oven and let cool for 5-10 minutes. Add the chopped walnuts, onion powder, ground coriander, and a pinch of salt. Toss to coat, then return the tray to the oven for another 10 minutes, or until the walnuts are lightly toasted.
3. Make the Marinated Onions:
- While the cauliflower and chickpeas are roasting, prepare the marinated onions. In a bowl, combine the thinly sliced red onion, grated garlic, lime zest and juice, maple syrup, olive oil, cilantro, dates, and a pinch of salt.
- Toss the mixture together using clean hands until the onions are fully coated. Cover the bowl and refrigerate while everything else finishes baking.
4. Assemble the Dish:
- Once the cauliflower is roasted, toss the marinated onion mixture with the cauliflower.
- Serve the roasted cauliflower and marinated onions over your choice of cooked quinoa or rice. Top with the crispy chickpeas and toasted walnuts. Drizzle any remaining marinade from the onions over the dish before serving.
Recipe Details:
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4 servings
- Calories: 420 kcal per serving
Tips:
- If you prefer a bit of heat, add a pinch of red pepper flakes to the roasted cauliflower or chickpeas.
- Make sure the chickpeas are thoroughly dried before roasting to get the best crispy texture.
- This dish is great for meal prep! The cauliflower, chickpeas, and marinated onions can be stored separately in the refrigerator and assembled when ready to eat.
This Maple Lime Roasted Cauliflower and Chickpeas is a flavorful, plant-based dish that’s loaded with texture and nutrients. The combination of smoky, sweet, and tangy flavors will make this meal a favorite, whether you’re serving it for lunch, dinner, or meal prepping for the week. Enjoy the vibrant flavors of this wholesome and satisfying recipe!
Maple Lime Roasted Cauliflower and Chickpeas
- Total Time: 45 minutes
- Yield: 4 1x
Description
This Maple Lime Roasted Cauliflower with Crispy Chickpeas is a perfect balance of smoky, sweet, and tangy flavors. The cauliflower florets are roasted to perfection, coated in a smoky blend of spices, while the crispy chickpeas add a delightful crunch. The marinated red onions, infused with lime and maple syrup, bring brightness to the dish, and the walnuts add a rich texture.
Ingredients
For the Smoky Roasted Cauliflower:
1 small head of cauliflower, cut into bite-sized florets
1 tsp smoked paprika
½ tsp ground coriander
½ tsp onion powder
½ tsp garlic powder
1–2 tbsp avocado oil
For the Chickpeas:
1 can (15 oz) chickpeas, drained and rinsed
1 tbsp avocado oil
¼ cup walnuts, chopped
½ tsp onion powder
½ tsp ground coriander
For the Marinated Onions:
¼ medium red onion, thinly sliced into strips
1 clove garlic, grated
Zest and juice of 1 lime
1–2 tbsp maple syrup (adjust to preference)
1 tbsp extra virgin olive oil
¼ cup cilantro, stems removed and minced
¼ cup Medjool dates, chopped
Kosher salt, to taste
For Assembling:
Cooked quinoa or rice
Instructions
Prepare the Roasted Cauliflower:
Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper.
Pat the chickpeas dry using a clean kitchen towel before using.
On one tray, spread out the cauliflower florets. Toss them with smoked paprika, ground coriander, onion powder, garlic powder, and a generous pinch of salt. Drizzle with 1–2 tablespoons of avocado oil, and toss to evenly coat. Arrange the cauliflower pieces cut-side down.
Bake on the bottom rack of the oven for 30 minutes, flipping the cauliflower halfway through.
Roast the Chickpeas and Walnuts:
On the second tray, spread out the chickpeas. Toss with 1 tablespoon of avocado oil, and bake on the middle rack of the oven for 20 minutes.
Remove from the oven, let cool for 5-10 minutes, then add the chopped walnuts, onion powder, ground coriander, and a pinch of salt. Toss to coat, then return to the oven to bake for another 10 minutes, or until the walnuts are lightly toasted.
Make the Marinated Onions:
While everything is baking, prepare the marinated onions. In a bowl, combine the thinly sliced red onion, grated garlic, lime zest and juice, maple syrup, olive oil, cilantro, dates, and a pinch of salt.
Toss the mixture together using clean hands until the onions are fully coated. Cover the bowl and refrigerate while the cauliflower and chickpeas finish baking.
Assemble the Dish:
Once the cauliflower is roasted, toss the marinated onion mixture with the cauliflower.
Serve the roasted cauliflower and marinated onions over your choice of cooked quinoa or rice. Top with the crispy chickpeas and walnuts. Drizzle any remaining marinade from the onions over the dish before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 420