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Cumin Roasted Cauliflower and Chickpeas with Tahini Vinaigrette

Cumin Roasted Cauliflower and Chickpeas with Tahini Vinaigrette

ave you had roasted chickpeas before? They have become pretty popular lately, and for good reason. Roasting creates a novel texture that is chewy-crispy to totally crunchy, depending on how long you cook them. Time in the oven develops their flavor too of course, and really I can’t think of anything that doesn’t benefit from a little roast.

Roasty chickpeas and cauliflower make a great pairing. And instead of cooking them separately, they are roasted together to simplify things. This whole recipe is super easy to put together; just toss the cauli and chickpeas with seasoning, place in the oven, and mix together the simple tahini vinaigrette. Forty minutes later you have a pan of caramelized, savory, slightly crispy goodness with a taste that takes you far from home, yet still is comforting and familiar.

auliflower, like other veggies, provides fiber and protective phytochemicals, but not a lot of calories. Lots of nutrients for not many calories = nutrient dense. Chickpeas are rich in carbohydrates, fiber, and protein. They are a great choice especially when someone wants to get more plant-based protein in their diet. And they are quite versatile too. Chickpeas are what make hummus rich and creamy, give falafel their unique texture, and bring a hearty feel to this dish.

This makes a great, warming side for any cold weather meal, especially a holiday dinner! Because cumin is popular in Latin and Middle Eastern cuisines, this dish would go great with foods with those kind of influences as well. 

Cumin Roasted Cauliflower and Chickpeas with Tahini Vinaigrette
Makes about 4 servings
 
5 heaping cups cauliflower, cut into big bite sizes
15.5 oz. can chickpeas, drained and rinsed
1 ½ tsp. cumin, ground
½ tsp. coarse/kosher salt
1 tbs. olive oil
few grinds fresh black pepper
 
Tahini vinaigrette
1 tbs. tahini
1 tbs. fresh lemon juice
1 tbs. water
1 tbs. olive oil
big pinch each of coarse/kosher salt, fresh black pepper, and cumin
 
1 scallion, sliced thin for serving
 
Preheat oven to 425°F/220°C. 
Dry off the chickpeas using paper towels. On a sheet tray, toss together the cauliflower, chickpeas, cumin, salt, pepper, and olive oil. Roast in the oven for 40 minutes, moving the cauli and chickpeas around a few times to prevent sticking. They are done when golden and a little crisp.
 
While roasting, simply whisk the vinaigrette ingredients together until emulsified.
Serve roasted cauliflower and chickpeas with the vinaigrette and scallions!

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