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Roasted Cauliflower with Chickpeas, Tomatoes, and Spinach


Dr. Fuhrman, contributed by Brooks in Portland, OR

This main dish was brought to our Spring potluck in Portland by Brooks.


1 head cauliflower, cored and cut into small florets
1 medium onion, chopped
2 cloves garlic, minced
5 ml1 teaspoon fennel seeds
1 ½ teaspoons ground cumin
¼ teaspoon black pepper
pinch ground cayenne pepper or more to taste
740 g26 ounces chopped tomatoes (packed in non-BPA can)
1 ½ cups cooked chickpeas or 1 (15 ounce) can low sodium or no-salt-added chickpeas (drained)
1 (5 ounce) package baby spinach
whole grain such as polenta (cornmeal), quinoa, farro, freekeh, or wild rice, optional


Preheat oven to 400 degrees F. Place cauliflower on a lightly-oiled baking pan and bake for 20 minutes or until cauliflower is tender, stirring frequently.

Heat 2-3 tablespoons water in a large saute pan and water saute the onions until they start to soften. Add garlic, fennel seeds, cumin, black and cayenne pepper and continue to cook for 1 minute, adding more water if needed. Add tomatoes, chickpeas, roasted cauliflower and ½ cup water and bring to a boil. Reduce heat and simmer until the liquid has slightly thickened, about 15 minutes.

Fold in spinach and cook until just wilted, about 1 to 2 minutes.

If desired, serve over a whole grain such as polenta, quinoa, farro, freekeh, or wild rice.