Dinner

Spicy Chickpea and Roasted Cauliflower Bowl with Garlic Yogurt Sauce Recipe

Byluca Carter February 3, 2026February 3, 2026

Introduction

This Spicy Chickpea and Roasted Cauliflower Bowl with Garlic Yogurt Sauce is a flavorful and satisfying meal perfect for any day of the week. With a blend of warm spices and a creamy garlic sauce, it’s both comforting and fresh. Easy to prepare and packed with nutrients, it’s sure to become a favorite.

A bowl filled with five distinct sections on a white marbled surface background: bright green parsley leaves in one section, golden-brown cooked chickpeas next to it, roasted red and orange pepper pieces with a slightly charred texture, white fluffy cauliflower pieces with a touch of browning on top, and a dollop of thick white creamy sauce sprinkled with black pepper and chopped green herbs resting on the cauliflower. The bowl is white, and everything is arranged close but not mixed, showing clear layers of colors and textures. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 can (15 oz) chickpeas, drained and rinsed
1 small head cauliflower, cut into florets

2 tablespoons olive oil
1 teaspoon cumin

1 teaspoon paprika
1/2 teaspoon turmeric

1/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon salt

1/4 teaspoon black pepper
1/2 cup plain Greek yogurt
2 cloves garlic, minced

1 tablespoon lemon juice
1 tablespoon water
1 tablespoon fresh parsley, chopped (for garnish)

Instructions

Step 1: Preheat the oven to 400°F (200°C).
Step 2: Line a baking sheet with parchment paper or lightly grease it with cooking spray.
Step 3: In a large mixing bowl, toss the cauliflower florets with 1 tablespoon of olive oil until evenly coated.

Step 4: Spread the cauliflower in a single layer on the prepared baking sheet.
Step 5: In the same bowl, combine chickpeas, remaining 1 tablespoon olive oil, cumin, paprika, turmeric, cayenne pepper, garlic powder, salt, and black pepper. Toss until chickpeas are well coated.
Step 6: Arrange the seasoned chickpeas on the baking sheet with the cauliflower, spreading them out evenly.

Step 7: Roast in the oven for 25 to 30 minutes, stirring halfway through, until cauliflower is tender and slightly browned.
Step 8: While roasting, prepare the garlic yogurt sauce by combining Greek yogurt, minced garlic, lemon juice, and water in a small bowl; stir until smooth.
Step 9: Remove the roasted cauliflower and chickpeas from the oven.

Step 10: Serve in bowls, drizzle with garlic yogurt sauce, and garnish with chopped parsley.
Step 11: Enjoy immediately while warm.

Tips & Variations

For extra crispiness, spread the chickpeas and cauliflower with some space between them on the baking sheet to avoid steaming.

Swap Greek yogurt with a dairy-free alternative for a vegan option.
Add a handful of toasted nuts or seeds on top for crunch.
Adjust cayenne pepper to your preferred spice level or omit for a milder taste.

Storage

Store leftover roasted cauliflower and chickpeas in an airtight container in the refrigerator for up to 3 days. Keep the garlic yogurt sauce separately to maintain freshness. Reheat the roasted vegetables in the oven or microwave until warmed through, then drizzle sauce before serving.

How to Serve

A close-up image of a white bowl filled with five main layers of food arranged side by side. Starting from the left, there is a thick bunch of fresh green parsley leaves. Next to it is a creamy white sauce layer topped with small green herbs and black pepper specks. In the center, there are white cauliflower pieces with slight brown roasting spots. To the right of the cauliflower, there is a layer of small white grains resembling couscous or fine rice. The last section on the far right has bright orange roasted carrot cubes mixed with some grilled red bell pepper pieces, showing some dark char marks. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chickpeas instead of canned?

Yes, but fresh chickpeas need to be cooked until tender before using in this recipe. Canned chickpeas are convenient and already cooked, making the preparation quicker.