I rarely cook the same thing twice. Recipe ideas are like a scratch I need to itch. Once satisfied, I move on.Yet I’ve come back to this spiced roasted cauliflower and crispy chickpea dish twice since I first made it a few weeks ago. Its flavors are assertive – the earthiness of the cumin, coriander and turmeric balanced by the brightness of the lime juice and fresh herbs. Each bite is a textural experience – soft cauliflower, crunchy chickpeas, and thick Greek yogurt married together on your fork and in your mouth.

If you have a (very) well-stocked kitchen, you might just have all of these ingredients on hand. No need to worry if you’re missing a particular spice. Just leave it out or swap it for a little more of the others. If you don’t have time to roast the cauliflower whole, break it into florets. Serve it as pictured or toss the cooled cauliflower florets and chickpeas with the fresh herbs, then tip the salad onto a platter that has been slathered with the Greek yogurt mix.

This is a meal on its own, but you could bulk it out with warmed pita or naan, serve it as a BYO with quinoa or farro, or pair it with lamb meatballs.

Ingredients

• 1 large cauliflower, stems and greens removed using a paring knife
• Evoo
• Kosher salt and freshly cracked black pepper
• 3 tablespoons butter (or evoo)
• ¼ tsp cayenne or red pepper flakes
• 1 tsp turmeric or curry powder
• 1 tsp cumin seed or scant tsp ground cumin
• 1 tsp coriander
• 1 tsp granulated garlic
• 2 cups cooked chickpeas (canned is fine, drain and dry well)
• ~1.5 cups whole milk or 2% Greek yogurt
• 2 limes, including zest of 1 lime
• 1 fat garlic clove, minced
• 4 scallions, sliced on bias
• Large handful fresh basil leaves
• Large handful fresh mint leaves
• Large handful fresh cilantro leaves

Method

• Make the seasoned butter (or evoo): Melt 3 tablespoons butter. Season it with cayenne or red pepper flakes, cumin, coriander, turmeric (or curry powder), granulated garlic and a little salt and cracked pepper. Turn off the heat.
• Toss the chickpeas with a glug of evoo and season with salt and pepper. You could also add a few shakes of smoked paprika if you have it.
• Prep the herb salad: Toss the prepped scallions, basil, mint and cilantro gently together in a medium bowl. You will lightly dress this right before eating.
• Make the garlicky yogurt: Mix the Greek yogurt with the zest of 1 lime and the minced garlic. Season with a small pinch of salt and freshly cracked pepper.