Roasted Cauliflower + Chickpea Curry Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or lightly oil it.

Season cauliflower and chickpeas

In a large bowl, combine cauliflower florets and drained chickpeas. Add 2 tbs olive oil, ground cumin, ground coriander, smoked paprika, turmeric, minced garlic, black pepper, and 1 tsp kosher salt. Toss until cauliflower and chickpeas are evenly coated.

Roast

Spread the cauliflower and chickpeas in a single layer on the prepared baking sheet. Roast for 25–30 minutes, stirring or flipping once halfway through, until cauliflower is tender and edges are golden-brown and chickpeas are slightly crisp.

Make tahini-lemon sauce

While the vegetables roast, whisk together 3 tbs tahini, 2 tbs fresh lemon juice, and 2 tbs warm water in a small bowl until smooth. If too thick, add an extra teaspoon of warm water. Taste and adjust salt (add up to 1/4 tsp more if needed) and lemon for brightness.

Coat roasted mix

When cauliflower and chickpeas come out of the oven, transfer them back into the large bowl and drizzle the tahini-lemon sauce over them. Toss gently to coat. Taste and adjust seasoning with more salt, lemon, or smoked paprika if desired. If you prefer some crisp texture reserved, drizzle only half the sauce and serve extra on the side.

Rinse 1 cup jasmine rice in a fine mesh strainer under cold water until water runs clear. Drain well.

Combine rinsed rice, 1 cup coconut milk, 1 cup water, and 1/2 tsp salt in a medium saucepan. Stir once, bring to a gentle boil over medium-high heat.

Once boiling, reduce heat to low, cover, and simmer for 15 minutes without lifting the lid. After 15 minutes, remove from heat and let rest, covered, for 10 minutes to steam.

Fluff with a fork and stir in 1 tsp lime zest (optional) for brightness. Keep covered until ready to serve.

Warm papadum according to package instructions (typically in a dry skillet over medium heat for 30–60 seconds per side, or briefly in the oven). Break or keep whole for serving.

Plate: spoon coconut rice onto each plate, top with a generous portion of the roasted cauliflower and chickpea mixture. Drizzle extra tahini if desired and sprinkle chopped cilantro and toasted sesame seeds over the top.

Serve with lime wedges and papadum on the side. Squeeze fresh lime over the dish right before eating for extra brightness.