Turmeric Cauliflower Chickpea Potatoes
A vibrant Mediterranean dish combining turmeric-infused cauliflower, chickpeas, and potatoes roasted to golden perfection, served with quinoa and creamy Greek yogurt for a wholesome meal.
Equipment
- 1 oven Preheated to 430°F
- 1 large bowl
- 1 baking sheet
Ingredients
- 1 medium cauliflower about 1.5 pounds, cut into florets
- 1 pound potatoes sliced into wedges
- 1 can 15 oz chickpeas, drained and rinsed
- 0.5 cup pitted olives
- 3 tablespoons olive oil
- 3 tablespoons lemon juice plus extra for serving
- Zest of 1 lemon
- 3 cloves garlic grated or minced
- 1.5 teaspoons ground turmeric
- 1 teaspoon dried rosemary
- 0.75 teaspoon salt or to taste
- Black pepper to taste
- 0.25 cup fresh parsley chopped
- 1 cup cooked quinoa or farro, brown rice, couscous, orzo, bulgur, wild rice
- 0.5 cup Greek yogurt
- Extra lemon wedges for serving
Instructions
- Preheat the oven to 430°F.
- In a large bowl, whisk together olive oil, lemon zest, lemon juice, garlic, turmeric, dried rosemary, salt, and black pepper until well combined.
- Add cauliflower florets, potato wedges, chickpeas, and olives to the bowl; toss thoroughly to coat evenly with the marinade.
- Arrange the vegetables in a single layer on a baking sheet.
- Roast for 25 to 30 minutes until the vegetables are golden and tender at the edges.
- Sprinkle chopped parsley and additional lemon juice over the roasted vegetables.
- Gently fold in the cooked quinoa or preferred grain.
- Serve in bowls topped with Greek yogurt and extra lemon wedges.
Notes
- Adjust seasoning to taste.
- Serve warm or at room temperature.
- Add protein like crumbled feta or rotisserie chicken if desired.