Total Time:
55 min
15 min
40 min

Yield:4 servings


  • 3 Tablespoons Vindaloo Seasoning (coriander, turmeric, cumin seeds, fennel seeds and cayenne)
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup vegetable oil
  • 1 tablespoon grated fresh ginger
  • 1 head cauliflower, cut into florets
  • One 19-ounce can chickpeas, drained
  • 1/2 sweet onion, sliced
  • Kosher salt and freshly cracked black pepper
  • Fresh cilantro sprigs, for garnish
  • Juice of 1/2 lime


Preheat the oven to 400 degrees F.

Toast the  Vinaloo seasoning (coriander, turmeric, cumin seeds, fennel seeds and cayenne) in a dry skillet over high heat until fragrant, 2 to 3 minutes. Pour the oil into a large mixing bowl, and then add the toasted spices. Add the ginger, cauliflower, chickpeas and onions, and toss to coat everything evenly. Place on a sheet tray and season with salt and pepper. Roast in the oven until browned and the cauliflower is tender, 30 to 35 minutes. Serve with cilantro sprigs and finish with a squeeze of the fresh lime juice.