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Sweet and Spicy Cauliflower and Chickpeas

We start by browning one side of the cauliflower on the stovetop, then it’s baked with chickpeas until golden and crisp on the outside. The dish is finished with a bright and flavorful sauce and given added crunch with sesame seeds.

Sweet and Spicy Cauliflower and Chickpeas from Best of Bridge Done in One can be served as a veggie side dish, or as a vegetarian main dish.  

  1. 2 tbsp (30 mL) canola oil, divided
  2. 1 (1 lb/500g) head cauliflower, cut into 4 wedges
  3. 1/2 tsp (2 mL) salt, divided
  4. 1 can (19 oz/540 mL) chickpeas, rinsed, drained and patted dry with paper towel
  5. 2 tsp (10 mL) honey
  6. 2 tsp (10 mL) ketchup
  7. 2 tsp (10 mL) soy sauce
  8. 11/2 tsp (7 mL) chili garlic sauce
  9. 1 tsp (5 mL) cider vinegar
  10. 2 tsp (10 mL) toasted sesame seeds
  11. 1 green onion, thinly sliced
  1. Preheat oven to 425˚F (220˚C).
  2. In a heavy ovenproof skillet, heat 1 tbsp (15 mL) oil over medium-high heat. Place cauliflower wedges cut side down and sprinkle with half the salt. Cook cauliflower without moving it for 7 minutes or until golden brown on the bottom, then flip pieces over. Sprinkle chickpeas around the cauliflower, drizzle with remaining oil, then sprinkle with remaining salt. Place skillet in oven and bake 25 minutes or until the cauliflower is tender.
  3. Meanwhile, in a small bowl, whisk together honey, ketchup, soy sauce, chili garlic sauce and vinegar.
  4. Remove skillet from oven and transfer cauliflower and chickpeas to a serving plate. Drizzle half of the sauce over top. Sprinkle with sesame seeds and green onion and serve remaining sauce on the side for dipping.
  1. There’s no need to trim the leaves off the cauliflower, but do remove some of the tough stem. The leaves become wonderfully crisp in the oven.
The Best of Bridge

This recipe is available in the book Best of Bridge Done in One.