Chili-Dusted Cauliflower & Chickpeas

Serves 4-6

Ingredients

VEGETABLES
  • 14 oz. can of chickpeas, drained and rinsed
  • 3 cups cauliflower florets (purple and white), chopped
  • 3 garlic cloves, sliced thin
  • 1 shallot, sliced thin
  • 1/3 cup olive oil
  • 1/2 teaspoon dark chili powder
  • 1/2 teaspoon chipotle powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1 tablespoon kosher salt
DRESSING
  • 2 scallions, sliced thin
  • 2 Fresno peppers, stemmed seeded, and sliced thin
  • 3 tablespoons sugar
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon dark chili powder
  • 1/2 teaspoon chipotle powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/2 tablespoon kosher salt

Instructions

VEGETABLES
  1. Preheat the oven to 400ºF.
  2. To prepare the vegetables, place all of the ingredients in a mixing bowl and toss to coat.
  3. Place the mixture in a 9×13-inch baking pan, place the pan in the oven, and bake until the cauliflower is slightly charred and still crunch, about 30 minutes.
DRESSING
  1. To prepare the dressing, place all of the ingredients in a large mixing bowl and whisk until sugar has dissolved.
  2. Place the cooked vegetables ingredients into the bowl of dressing and toss to coat. Serve immediately.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started in Seasoned, by John Whalen III.

Roasted Root Vegetables

Serves 6

Ingredients

  • 1 pound carrots
  • 1 pound sweet potatoes
  • 1 pound parsnips
  • 1 pound beets
  • 2 red onions
  • 1/4 cup olive oil
  • salt & pepper to taste
  • 6 garlic cloves, thinly sliced
  • 3 tablespoons fresh rosemary or thyme, chopped
  • optional serving addition: 2 tablespoons balsamic vinegar and extra virgin olive oil

Instructions

  1. Preheat oven to 400 degrees F.
  2. Line two baking sheets with foil and spray with olive oil spray.
  3. Peel and chop carrots, sweet potatoes, parsnips, beets, and red onions into 2-inch pieces. Place them into a large bowl.
  4. Drizzle with the olive oil, and season well with salt and pepper.
  5. Toss to coat all the vegetables with the oil, then spread the vegetables on the two prepared baking sheets.
  6. Roast the vegetables for about 40 to 45 minutes, adding the garlic and chopped rosemary halfway, until the vegetables are tender and beginning to brown.
  7. Remove from the oven and allow to cool to room temperature.
  8. Place in a bowl or on a platter and drizzle with the vinegar and extra virgin olive oil if using.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started here.