Turmeric Honey-Mustard Cauliflower and Chickpeas
Prep Time: Total Time: Servings:
30 mins 1 hr 10 mins 4
This turmeric-honey mustard chickpeas and cauliflower meal leans into warm, earthy flavors with a bright, tangy finish. Smoked paprika seasons a medley of cauliflower, red onion, and chickpeas for a tasty smoky effect. The roasted cauliflower develops caramelized edges, while the chickpeas crisp up yet remain creamy inside. (It’s important to roast the chickpeas on a separate baking sheet to maximize crispness.) The turmeric-honey mustard dressing echoes Bengali mustard sauces: piquant, earthy, and pleasantly sharp with a warm, lingering bite. It is bold and balanced, slightly sweet, tangy, and nutty from tahini. Toss it all together with greens for a quick salad, and then for a second meal with couscous or a whole grain, which acts as a fluffy, neutral base that absorbs the dressing well. Wrapping it all up with tender naan is a pro move, as well.
Recipe by Melissa Gray-Streett
Go ahead and double the recipe for this bright, tangy dressing. You’ll want to use it at dinner too, and it will last in the fridge for at least a week. Not only is it delicious, but studies suggest that warm spices like turmeric may help stimulate digestion.
Ingredients
Roasted Cauliflower and Chickpeas
1 medium head cauliflower, cut into florets (about 6 cups)
1 large red onion, cut into 1/2-inch wedges (about 2 cups)
2 (15 oz.) cans chickpeas, drained and rinsed
1/4 cup extra-virgin olive oil
2 tsp smoked paprika
1 3/4 tsp kosher salt
1/2 tsp freshly ground black pepper
Turmeric-Honey Mustard Dressing
1/2 cup extra-virgin olive oil
1/4 cup tahini
1/4 cup Dijon mustard
2 Tbsp honey
1 1/2 tsp ground turmeric
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
Optional Toppings
Raisins, chopped flat-leaf parsley, crumbled goat cheese, and/or chopped salted roasted pistachios
Directions
Prep the roasted chickpeas & cauliflower:
Preheat oven to 425°F. Arrange cauliflower and onion on a large rimmed baking sheet; arrange chickpeas on a second large rimmed baking sheet. Whisk together oil, paprika, salt, and pepper in a small bowl. Divide evenly between baking sheets; toss well to coat.
Roast the chickpeas & cauliflower:
Bake until vegetables are golden and tender and chickpeas are crispy, about 35 minutes. Transfer chickpeas to baking sheet with roasted vegetables, tossing well to combine. Let cool slightly, about 15 minutes. Transfer to an airtight container, and refrigerate until ready to serve.
Prepare the dressing:
Whisk together oil, tahini, mustard, honey, turmeric, salt, and pepper in a small bowl. Transfer dressing to an airtight container, and refrigerate until ready to serve.
Make It a Wrap
Spread 1 to 2 Tbsp. dressing on a 9-inch naan flatbread. Add 1 cup cauliflower-chickpea mixture; top with 1/4 cup baby spinach. Add toppings. Fold in sides of flatbread, and wrap in aluminum foil.
Make It a Salad
Toss 2 cups baby spinach or other salad greens with 2 to 4 Tbsp. dressing (now or just before serving). Top with 1 1/2 cups cauliflower-chickpea mixture. Add toppings.
Make It a Bowl
Top 3/4 cup cooked couscous or other grain with 1 1/2 cups cauliflower-chickpea mixture and 2 to 4 Tbsp. dressing. Add toppings.
Nutrition Facts (per serving)
936 | Calories |
56g | Fat |
92g | Carbs |
27g | Protein |
Nutrition Facts | |
Servings Per Recipe 4 | |
Calories 936 | |
% Daily Value * | |
Total Carbohydrate 92g | 33% |
Dietary Fiber 24g | 86% |
Total Sugars 28g | |
Protein 27g | 55% |
Total Fat 56g | 71% |
Saturated Fat 8g | 38% |
Cholesterol 0mg | 0% |
Vitamin C 92mg | 102% |
Sodium 2046mg | 89% |
Calcium 198mg | 15% |
Iron 9mg | 51% |
Potassium 1224mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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