A warm and flavourful roasted cauliflower, chickpea, and quinoa mix with zesty turmeric dressing. Cauliflower and chickpea make a hearty and healthy pair and the added quinoa makes it a complete meal. Turmeric and the citrus flavors in the vinaigrette brighten the salad, making for a truly delightful combination.

Turmeric Roasted Cauliflower With Chickpeas [Vegan, Gluten-Free]

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For the Quinoa:

  • 1/2 cup quinoa
  • 3/4 cup vegetable broth
  • 1/2 teaspoon salt (omit or use less if using broth with sodium)

For the Dressing:

  • 2 teaspoons maple syrup
  • 2 tablespoons fresh-squeezed orange juice
  • 2 tablespoons lemon juice
  • 3 tablespoons olive oil
  • 1 garlic clove, minced
  • 2 teaspoons ground turmeric
  • 1/4-1/2 teaspoon red pepper flakes
  • 1/4 teaspoon kosher salt

For the Cauliflower and Chickpeas:

  • 1 head of cauliflower, cut into florets
  • 2-3 cups cooked chickpeas (about two 15-ounce cans of chickpeas)
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/2-1 teaspoons cayenne pepper
  • Kosher salt, to taste


To Make the Quinoa:

  1. Rinse quinoa thoroughly, drain and add to a saucepan, add broth (or water) and salt.
  2. Cover, bring to a boil on medium heat, then lower heat, and let it simmer until cooked and tender, and all the liquid is absorbed, fluff with a fork when done and set aside.
  3. Alternatively, you can cook quinoa in a rice cooker by adding rinsed quinoa, broth (or water), and salt to rice cooker, stir and set to cook per the machine’s instructions. Fluff with a fork when machine shuts off.

To Make the Dressing:

  1. In a small bowl, whisk maple syrup, orange juice, lemon juice together.
  2. Drizzle in olive oil and whisk to emulsify.
  3. Stir in garlic, turmeric, pepper flakes, and salt.

To Make the Cauliflower and Chickpeas:

  1. Preheat the oven to 400°F, and line a large rimmed baking sheet with foil and oil lightly.
  2. Combine cauliflower and chickpeas in a large bowl.
  3. Whisk olive oil, garlic powder, cumin, turmeric, cayenne, and salt together in a small bowl.
  4. Pour mixture over cauliflower and chickpea and toss together to coat completely.
  5. Place cauliflower and chickpeas in a single layer on baking sheet.
  6. Roast in oven for 30-35 minutes until cauliflower is tender and browned.
  7. Serve warm with quinoa and a generous pour of dressing.


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