Thursday, October 3, 2013

Warm Roasted Cauliflower Combo - gluten free & vegan

This recipe was inspired/based on Anja's Spicy Roasted Cauliflower Tomato Salad with Raisins posted back in May.  A link to her original recipe can be found here ---> LINK.  I don't like to think of this as a salad as most salad's are served cold and I enjoy this one warm.  I believe that I have made enough changes (at least 9) to her recipe that there is no infringement on her copyright.  If you click on her site take a peek at her recipe list.  She comes up with some yummy ideas - not all are vegan though.

I made the changes to the recipe to suit our tastes.  Not only did I change the quantity of several ingredients such as chickpeas, tomatoes, and raisins, but added some additional flavors such as fenugreek, sumac, and garlic. I also added the chickpeas and raisins earlier for a little roasting instead of adding them at the end when serving.

I realize looking back that my pictures didn't come out well.  Only one of the finished meal managed to be in focus.  Please excuse the photographs.  I'll have to take better pictures next time and edit this post with the fresh ones.



1 large head of Cauliflower, cut into small florets
1 pint Cherry or Grape Tomatoes, halved
1 large Red Onion, sliced in large pieces
1 can of Chickpeas, rinsed and drained
1/3 cup Raisins
2 Bay Leaves
4 tsp Olive Oil
1/2 Tbsp Turmeric
1/2 tsp granulated Garlic
1/4 tsp ground Fenugreek
1/2 tsp Cumin
pinch of ground Sumac Berries
1/2 tsp Paprika
1/4 tsp Chili powder
sprinkle of salt and black pepper to taste


1.  Preheat oven to 400˚F and line a large baking sheet with aluminum foil.  Spray with non-stick cooking spray.

2.  In a large bowl combine cauliflower florets and red onion slices.

3.  In a small bowl combine olive oil, turmeric, garlic, fenugreek, cumin, sumac, paprika, and chili powder.

4.  Drizzle over cauliflower mixture and stir to coat; add bay leaves and tomatoes and stir again.

5.  Spread cauliflower mixture onto baking sheet, sprinkle with salt and pepper, and bake at 400˚ for 20 minutes or until cauliflower is just tender.  This time will be determined by the size of your florets. Larger florets will take longer.

6.  Remove from oven and add chickpeas and raisins to other ingredients and stir while on the baking sheet.  Return to oven for 5 minutes to warm the additions.

7.  Remove from oven and serve.

We use this dish as a stand alone meal and usually eat the entire batch.  Hey - the ingredients are good for you.  This could easily be used as a side dish if you were serving a green salad or  baked/bbq tofu with it.

- Bon Appetit

" Cauliflower is nothing but cabbage with a college education." - Mark Twain


  1. Looks yummy! I will try and vary your recipe with Brussel sprouts. (Had too much cauliflower lately.)

    1. Brussell sprouts would be great. I love brussel sprouts especially roasted in the oven.

      I just made a grain-free tabouli for the picnic yesterday that uses grated cauliflower. It is tasty, better than it sounds actually. I found the recipe in the summer and make it every week or so.