Description
A vibrant and nutritious dish that combines turmeric, cauliflower, chickpeas, and potatoes, offering a beautiful medley of colors and flavors.
Ingredients
Scale
- 1 medium cauliflower, cut into florets
- 2 medium potatoes, sliced into wedges
- 1 can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 lemon, zested and juiced
- 2 cloves garlic, minced
- 1 teaspoon ground turmeric
- 1 teaspoon dried rosemary
- Salt and black pepper, to taste
- Chopped parsley, for garnish
- Cooked quinoa or any favorite grains, for serving
- Optional: Greek yogurt and extra lemon wedges, for serving
Instructions
- Preheat your oven to 430°F (220°C).
- Prepare the vegetables: cut the cauliflower into florets and the potatoes into wedges. Drain and rinse the chickpeas.
- In a large bowl, whisk together olive oil, lemon zest, lemon juice, minced garlic, ground turmeric, dried rosemary, salt, and pepper.
- On a large baking sheet, combine the cauliflower, potato wedges, chickpeas, and olives. Drizzle with marinade and toss to coat.
- Arrange the mixture in a single layer on the baking sheet and roast for 25-30 minutes until golden and tender.
- Once cooked, sprinkle with chopped parsley and a splash of lemon juice. Gently fold in any cooked grains.
- Serve warm in bowls topped with creamy Greek yogurt and extra lemon wedges, if desired.
Notes
Cut vegetables into uniform sizes for even cooking. For added spice, include cayenne pepper in the marinade.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg