Roasted Cauliflower with Chickpeas & Crispy Feta is a flavorful meatless meal idea for any night of the week! This recipe is inspired by one I saw on the blog Half Baked Harvest which I will link below.
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Roasted Cauliflower with Chickpeas & Crispy Feta
1-15 oz. can chickpeas rinsed, drained, and dried thoroughly
2 zucchini, sliced into coins
1 head of cauliflower, cut into florets
3-5 basil leaves, sliced thinly
4 cloves garlic, minced
1 c. whole milk plain yogurt
zest and juice of 1 lemon
8 oz. feta cheese chunk, patted dry, sliced into 1/4 inch rectangles
3-4 Tbsp. cornstarch
1/2 tsp. paprika
pinch of red pepper flakes
1/2 tsp. dried thyme
salt & pepper
olive oil
Preheat oven to 425*. Place cauliflower on a rimmed baking sheet. Drizzle with a few tablespoons of olive oil and sprinkle with salt and pepper. Toss with your hands to coat the cauliflower. Roast at 425* for 25-30 minutes or until starting to brown and fork tender. Toss the cauliflower with a spatula halfway through the cooking process. When the cauliflower comes out of the oven, sprinkle 3/4 of the sliced basil over top.
Meanwhile, in a small bowl, mix together the yogurt, lemon zest, lemon juice, 1 minced garlic clove, and a pinch of salt. Cover and refrigerate.
Pour the cornstarch into a bowl. Coat each slice of feta cheese on both sides in cornstarch. In a large nonstick skillet over medium heat, add 2-3 Tbsp. olive oil. Cook the feta cheese for about 1 minute on each side or until golden. Remove the feta to a plate. Add another tablespoon of olive oil. Add the chickpeas, 3 mince garlic cloves, and paprika. Saute for about 5 minutes. Add the zucchini and thyme and season with salt and pepper. Continue cooking another 5 minutes or so until the zucchini is golden and is fork tender.
To assemble the bowls, spoon some yogurt sauce into the bottom. Add the roasted cauliflower, sautéed chickpeas and zucchini, and a few slices of the crispy feta cheese. Sprinkle with basil. ENJOY!
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