Spicy Cauliflower with Roasted Chickpeas and Risotto

My husband came home from a local Lebanese eatery raving about their spicy cauliflower..ok game on. I’m always up for a challenge in my vegan cooking! We love Aladdin’s Eatery in Cleveland but I have never had this on their menu. Googling a bunch of spicy cauliflower recipes I did find a few, but in the end had to make up my own version. I did get the basic recipe and seasoning from https://www.themediterraneandish.com/spicy-roasted-cauliflower-tahini-dip-turmeric/ but I definitely added my own twist.

A lot of dishes at Aladdins are tomato sauce based so that’s the spin I took. In the end the hubby loved it and I got a new recipe out of it! So Win Win!! If you like things spicy and are looking for a delicious vegan meal try it out and let me know what you think! I used canned chickpeas but you can absolutely use dry, if you have that kind of time. Otherwise go with the canned version. You can also use regular brown rice but I love the creaminess of risotto to contract the spice of the cauliflower and the chickpeas.

This dinner is





Give it a try for tonights vegan cooking!

Spicy Cauliflower with Roasted Chickpeas and Risotto

A Delectable Spicy Cauliflower Dish
Prep Time 15 mins
Cook Time 45 mins
Course Main Course
Cuisine Lebanese
Servings 4



  • 1 head cauliflower cut into bite size pieces
  • 1/2 c Olive oil
  • 1 tsp curry salt
  • 2 tsp Smoked paprika
  • 1 1/2 tsp cayenne pepper
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1 c baby spinach chopped


  • 1/2 onion sliced
  • 1 cup spaghetti sauce
  • 1/2 tsp Smoked paprika
  • 1/2 tsp ground coriander
  • 1/2 tsp turmeric
  • 1/4 tsp cayenne pepper
  • 1/4 tsp sea salt


  • 1 can chickpeas


  • 1 c arborio rice
  • 2 c water
  • 1 tsp tamari



  • Preheat oven to 450. Rinse and chop cauliflower into bite sized pieces. Add cauliflower, oil and spices to a bowl and stir till coated. Add to baking sheet. Add chickpeas to the leftover spices and oil in the bowl and stir till coated. Spread onto another baking sheet. Bake both for 20 minutes making sure to stir chickpeas around halfway through. Remove Chickpeas after 20 minutes, set aside, drizzle a bit more olive oil on if they look too dry. Flip cauliflower at this point and roast another 20 minutes or until nicely browned and crispy on the edges, set aside. *see note


  • Add olive oil to a dutch oven or large soup pan and saute onions until translucent. Add sauce and spices and simmer while cauliflower cooks, add water to keep from getting too thick. Add cauliflower when finished and chopped spinach turn down to low.


  • Add 2 cups of water and 1 cup rice and bring to a boil, then lower to simmer for about 10 minutes. I added about another cup or veggie broth and simmered for another 10 minutes. Add tamari and some of the seasonings from the roasted cauliflower baking sheet.
  • When rice is almost finished move the cauliflower to one side of the sauce pan and add chickpeas to warm seperately or you can add them all together, I kept mine separate buddah bowl style. I happened to have some Tahini dressing leftover in the fridge and was perfect to drizzle over the top!


Since the original recipe is a dip I would probably roast for less time so the cauliflower still has some firmness to is, it was still delicious!!
Keyword Cauliflower, Chickpeas, Risotto, Spicy, Vegan

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