Curried Chickpea & Cauliflower Skillet with Toasted Almonds and Cilantro
This quick and vibrant skillet brings together protein-rich chickpeas and tender cauliflower florets, lightly charred on the grill with warm curry spices. Finished with toasted almonds and fresh cilantro, it’s a gluten-free meal that's ready in minutes.
- 2 cups canned chickpeas, drained and rinsed
- 3 cups cauliflower florets
- 2 tbsp olive oil
- 2 tsp mild curry powder
- 0.5 tsp ground cumin
- 0.75 tsp salt
- 0.25 tsp black pepper
- 0.25 cup sliced almonds
- 0.25 cup fresh cilantro, chopped
- 4 pieces lemon wedges
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Instructions
Preheat a grill pan or outdoor grill to medium-high heat (about 425°F). Toss cauliflower florets and chickpeas with olive oil, curry powder, cumin, salt, and pepper until evenly coated.
⏱️ 2 minutes 🌡️ 425°FSpread the cauliflower and chickpeas in a single layer on the hot grill pan. Grill, turning occasionally, until cauliflower is tender and both ingredients are lightly charred, about 6 minutes.
⏱️ 6 minutes 🌡️ 425°FWhile grilling, toast sliced almonds in a dry skillet over medium heat until golden and fragrant, about 2 minutes. Remove from heat.
⏱️ 2 minutes 🌡️ Medium heatTransfer grilled chickpea and cauliflower mixture to a serving platter. Top with toasted almonds and chopped cilantro. Serve immediately with lemon wedges.
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Nutrition Information
Per serving. Values are approximate and may vary.
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