Ingredients

• 1 tablespoon ground coriander
• 1 tablespoon ground turmeric
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 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

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Instructions

1. Preheat the oven to 400 degrees F.
2. Toast the 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.