Description
This vibrant Turmeric Cauliflower Chickpea Potatoes recipe is a hearty and flavorful one-pan roasted dish featuring golden turmeric-spiced cauliflower, tender potato wedges, and protein-packed chickpeas. Tossed with fragrant lemon, garlic, rosemary, and olives, then roasted to crispy perfection, it’s a wholesome vegetarian meal served with a refreshing dollop of Greek yogurt and nutritious cooked quinoa. Ideal for a nutritious weeknight dinner that’s full of Mediterranean-inspired flavors and wholesome ingredients.
Ingredients
Scale
Vegetables & Legumes
- 1 medium cauliflower (approximately 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
Marinade
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- 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
Finishing & Serving
- 0.25 cup fresh parsley, chopped
- Juice from additional lemon, as needed
- 1 cup cooked quinoa, or substitute with farro, brown rice, couscous, orzo, bulgur, wild rice, crumbled feta, or rotisserie chicken
- 0.5 cup Greek yogurt
- Extra lemon wedges, for serving
Instructions
- Prepare the marinade: Preheat your oven to 430°F (220°C). In a mixing bowl, whisk together olive oil, lemon zest, lemon juice, garlic, turmeric, dried rosemary, salt, and black pepper until well combined to create a vibrant spiced marinade.
- Prepare vegetables and chickpeas: Cut the cauliflower into bite-sized florets. Slice the potatoes evenly into wedges for uniform roasting. Drain and rinse chickpeas thoroughly to remove excess sodium and canning residue.
- Combine ingredients: On a large baking sheet, combine the cauliflower florets, potato wedges, chickpeas, and pitted olives. Drizzle the prepared marinade over the top and toss everything thoroughly to ensure all pieces are evenly coated with the flavorful mixture.
- Roast the vegetables: Spread the vegetables in a single layer on the baking sheet to promote even roasting. Place in the preheated oven and roast for 25 to 30 minutes, or until edges turn golden brown and the vegetables are tender when pierced with a fork.
- Finish and serve: Remove the baking sheet from the oven and sprinkle chopped fresh parsley and an extra squeeze of lemon juice over the roasted vegetables. Gently fold in the cooked quinoa or your preferred grain to add texture and bulk. Serve the dish warm, topped with a dollop of Greek yogurt and extra lemon wedges for added brightness.
Notes
- You can substitute the quinoa with other grains like farro, brown rice, couscous, orzo, bulgur, or wild rice for variety.
- For added protein, mix in crumbled feta or shredded rotisserie chicken when serving.
- Adjust the salt and pepper according to your taste preferences.
- The roasting time may vary depending on your oven and the size of vegetable pieces; check for tenderness at 25 minutes.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently.
