Roasted Cauliflower & Chickpea Bowl with Cumin-Yoghurt Drizzle

If you love bold, earthy flavours, cumin is one spice you don’t want to miss. At PureXtracts, we offer Cumin Dry Extract- a concentrated, dissolvable form of cumin that delivers all the goodness and taste in just a pinch. Today’s recipe shows how a little goes a long way in creating a warming, vibrant meal.

This Roasted Cauliflower & Chickpea Bowl is perfect for lunch, a light dinner, or even meal prep. The cumin-infused yoghurt drizzle ties everything together, bringing depth and brightness to each bite.

Why Cumin Extract?

Unlike standard ground cumin, PureXtracts’ Cumin Dry Extract is highly concentrated. Just ⅛ teaspoon can season a whole dish. It blends beautifully into sauces, dressings, or marinades without the grittiness of ground spice. Plus, cumin has been traditionally linked to digestion support, antioxidant activity, and overall wellness- making it a smart addition to a healthy diet.

Preparation time: 45-60 min
Serves: 2-3

Ingredients

For the roasted bowl:

• 1 medium cauliflower, cut into florets

• 1 can (400 g) chickpeas, drained & rinsed

• 1 tbsp olive oil

• ½ tsp smoked paprika

• ½ tsp ground coriander

• Salt & pepper, to taste

• Fresh parsley or coriander (cilantro), chopped

• Optional toppings: pomegranate seeds, thinly sliced red onion, roasted pumpkin seeds

For the cumin-yoghurt drizzle:

• 150 g plain Greek yoghurt (or plant-based alternative)

• 1 garlic clove, minced

• Juice of ½ lemon

• ⅛ tsp PureXtracts Cumin Dry Extract

• 1–2 tsp olive oil

• Salt & pepper

Method

1. Preheat oven to 200 °C (fan) / 220 °C (conventional).

2. Toss cauliflower florets and chickpeas with olive oil, smoked paprika, ground coriander, salt & pepper. Spread evenly on a baking tray.

3. Roast for 20-25 minutes, turning once, until cauliflower edges are golden and chickpeas are crisp.

4. In a bowl, whisk together yoghurt, garlic, lemon juice, olive oil, and cumin extract. Adjust seasoning.

5. Assemble bowls with roasted vegetables, drizzle generously with cumin-yoghurt, and sprinkle over fresh herbs.

6. Garnish with pomegranate, onion, or seeds for colour and crunch. Serve warm.