Roasted cauliflower with Jamaican chickpeas, roasted plantains, avocado, and quinoa is one of the best bowls I’ve ever made. With a sweet-spicy spice mix that is the star of the whole thing, all the components should be ready to go in no time!
I adore comforting nourish bowls for lunch and this one is easily one of the best I’ve ever made. I loved those Jamaican chickpeas so much, I made them for breakfast the next day with my leftover spice mix. Yes. Spicy chickpeas for breakfast. It’s a move.
Just wanted to be clear and say that this Jamaican spice mix is not authentic, but it is inspired by what I’ve read about the cuisine. In Jamaican, they tend to use a combination of hot spices that pack the punch (like cayenne) and warmer, sweeter spices (like cinnamon). That results in a complex, delicious flavor that transforms any ingredient. Here, I use the spice mix for the chickpeas and the whole roasted cauliflower. Here’s an authentic recipe I found online with slightly more ingredients than I use here.
The Rundown
1. Put together the spice mix.
2. For the cauliflower, cut 1/2-inch thick slices of an entire cauliflower. Brush with olive oil and add some of the spice mix on both sides.
3. For the chickpeas, I used basic curry ingredients. The gravy is made with tomato paste and a spoon of Kite Hill Food’s almond milk yogurt, but you can use any yogurt you’d like. It’s ready in under 10 minutes once you have the ingredients together!
4. For the plantains, air fry with a bit of coconut oil as I did, or alternatively, oven bake for a longer time.
Whole Roasted Cauliflower with Jamaican Chickpeas
Ingredients
Spice Mix
- ½ tsp cayenne
- ½ tsp paprika
- 1 tsp garlic powder
- ¼ tsp ground cumin
- ¼ tsp black pepper
- ½ tsp ground cinnamon
- ¼ tsp nutmeg
Cauliflower
- 1 head of cauliflower
- olive oil
- 2 tsp spice mix
Chickpeas
- ¼ red onion, chopped
- ½ cup canned chickpeas
- ½ cup tomato paste
- 1 garlic clove, minced
- ½ tsp grated ginger
- 2 tsp spice mix
- 1 tbsp plant-based yogurt or yogurt of choice
Instructions
- Mix the spices for the spice mix in a small bowl.
- Preheat oven to 400 F.
- Slice 1/2-inch thick slices of cauliflower. Brush with olive oil and sprinkle a tsp of the spice mix on both sides.
- Roast cauliflower for 20 min at 400 F, flipping half way (at 10 minutes).
- For the chickpeas, heat olive oil in a pan over medium heat. Add onions, cook for 1 min. Add ginger and garlic, cook for 1 min.
- Add chickpeas and spice mix, combine for 30 seconds. Add tomato paste and yogurt, cook for a few minutes, and take it off of the heat.
- Cut plantains in 1-inch pieces and brush with 1 tsp coconut oil. Air fry for 15 minutes at 375 F or oven bake for 25-30 minutes.
- Serve with quinoa, microgreens, avocado, and anything else you'd like.
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