Turmeric Cauliflower Chickpea Potatoes (Print Version)
Warm turmeric cauliflower, chickpeas, and potatoes roasted with lemon, olives, and herbs for a satisfying bowl.
# Ingredients:
→ Vegetables and Legumes
01 -
1 medium cauliflower (approximately 1.5 pounds), cut into florets
02 -
1 pound potatoes, sliced into wedges
03 -
1 can (15 oz) chickpeas, drained and rinsed
04 -
0.5 cup pitted olives
→ Marinade
05 -
3 tablespoons olive oil
06 -
3 tablespoons lemon juice
07 -
Zest of 1 lemon
08 -
3 cloves garlic, grated or minced
09 -
1.5 teaspoons ground turmeric
10 -
1 teaspoon dried rosemary
11 -
0.75 teaspoon salt, or to taste
12 -
Black pepper, to taste
→ To Finish
13 -
0.25 cup fresh parsley, chopped
14 -
Juice from additional lemon, as needed
15 -
1 cup cooked quinoa, or substitute with farro, brown rice, couscous, orzo, bulgur, wild rice, crumbled feta, or rotisserie chicken
16 -
0.5 cup Greek yogurt
17 -
Extra lemon wedges, for serving
# Steps:
01 -
Preheat oven to 430°F. In a bowl, whisk together olive oil, lemon zest, lemon juice, garlic, turmeric, dried rosemary, salt, and black pepper until well combined.
02 -
Cut the cauliflower into florets and slice potatoes into even wedges. Drain and rinse chickpeas thoroughly. Combine cauliflower, potatoes, chickpeas, and pitted olives on a large baking sheet.
03 -
Drizzle the marinade over the vegetables and toss thoroughly to ensure even coating.
04 -
Arrange the vegetables in a single layer and roast for 25 to 30 minutes, or until golden and tender at the edges.
05 -
Sprinkle chopped parsley and additional lemon juice over the roasted vegetables. Gently fold in the cooked quinoa or preferred grain. Serve in bowls with Greek yogurt and extra lemon to taste.
# Notes:
01 -
Potatoes should be cut into thin wedges to ensure even roasting alongside cauliflower.
02 -
For a vegan version, omit Greek yogurt or replace with plant-based yogurt.
03 -
Serving with grains or greens makes the dish more substantial.