Spiced Chickpea & Cauliflower Bake with Lemon Yogurt Recipe

Prep Time 15 mins
Cook Time 35 mins
Rest Time 5 mins
Total Time 55 mins
Cooking Method: ,
Cuisine: ,
Courses: ,
Difficulty: Beginner
Cooking Temp: 200  C
Servings: 4
Best Season: All Seasons
Description

This Spiced Chickpea & Cauliflower Bake with Lemon Yogurt is a hearty, flavor-packed vegetarian dish perfect for both weeknight dinners and weekend gatherings. Roasted cauliflower and chickpeas are coated in aromatic spices, baked until golden, and finished with a creamy lemon yogurt drizzle. It’s healthy, filling, and budget-friendly—an ideal recipe for anyone looking for a wholesome meal bursting with Middle Eastern-inspired flavors.

Ingredients
    For the Bake
  • 1 large head cauliflower (cut into bite-sized florets)
  • 1 can (400 g) chickpeas (drained & rinsed)
  • 2 medium carrots (peeled & sliced)
  • 1 medium red onion (cut into wedges)
  • 3 tbsp olive oil
  • 1.5 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 0.5 tsp turmeric powder
  • 0.5 tsp chili flakes (optional, for heat)
  • 1 tsp salt (adjust to taste)
  • 0.5 tsp black pepper
    • For the Lemon Yogurt Sauce
  • 200 g plain Greek yogurt
  • 1 tbsp lemon juice (freshly squeezed)
  • 0.5 tsp lemon zest
  • 1 small garlic clove (finely grated)
  • 1 tbsp olive oil
  • Pinch of salt
    • Garnishes (Optional)
  • 2 tbsp fresh parsley (chopped)
  • 1 tbsp toasted pine nuts or almonds
  • Lemon wedges for serving
Instructions
    Preheat the Oven
  1. 1
    Preheat your oven to 200°C (fan-assisted if possible). Line a large baking tray with parchment paper for easy cleanup.
    2. Prepare the Vegetables & Chickpeas
  2. 2
    Place the cauliflower florets, chickpeas, carrots, and red onion wedges into a large mixing bowl. Drizzle with olive oil, then sprinkle in cumin, coriander, smoked paprika, turmeric, chili flakes, salt, and black pepper. Toss everything until evenly coated with spices and oil.
    3. Roast Until Golden
  3. 3
    Spread the seasoned vegetables and chickpeas in a single layer on the baking tray. Roast for 30–35 minutes, stirring once halfway through, until the cauliflower is tender and slightly crisped at the edges.
    4. Make the Lemon Yogurt Sauce
  4. 4
    While the bake is roasting, prepare the sauce. In a small bowl, whisk together Greek yogurt, lemon juice, lemon zest, garlic, olive oil, and a pinch of salt. Chill in the fridge until ready to serve.
    5. Assemble & Serve
  5. 5
    Once roasted, remove the tray from the oven and let it rest for about 5 minutes. Transfer the spiced chickpeas and cauliflower to a serving dish. Drizzle generously with the lemon yogurt sauce, sprinkle with fresh parsley, and top with toasted nuts for crunch. Serve warm with lemon wedges on the side.
Note

Meal Prep Tip: This dish keeps well in the fridge for up to 3 days. Store the bake and yogurt sauce separately to maintain freshness.

Make it Vegan: Swap the Greek yogurt with coconut yogurt or cashew yogurt.

Serving Ideas: Pair with warm pita bread, quinoa, or a green salad for a complete meal.

Flavor Boost: Add roasted red peppers or sprinkle with za’atar for extra depth.

Keywords: healthy vegetarian dinner, budget-friendly bake, roasted cauliflower recipe, chickpea casserole
Read it online: https://petitepanini.com/recipe/spiced-chickpea-cauliflower-bake-with-lemon-yogurt-recipe/