Here’s a low-effort dinner bowl that comes together in less than 30 minutes. Feel free to swap out the cauliflower for broccoli, brussels sprouts, or your favorite root vegetable.

2 servings

1

garlic clove, finely grated

1½

tsp. ground coriander

1½

tsp. ground cumin

3

Tbsp. extra-virgin olive oil, plus more for drizzling

½

medium head of cauliflower (about ¾ lb.), broken into large florets, sliced ¼" thick

1

15-oz. can chickpeas, rinsed

.

Kosher salt, freshly ground pepper

¾

cup whole-milk Greek yogurt

4

Tbsp. fresh lemon juice, divided

1

medium fennel bulb, halved lengthwise, very thinly sliced crosswise

1

small chili (such as serrano, Fresno, or jalapeño; optional), thinly sliced

1

cup very coarsely chopped parsley

1

Tbsp. toasted sesame seeds

Step 1

Preheat the oven to 400°. Mix garlic, coriander, cumin, and 3 Tbsp. oil in a large bowl. Add cauliflower and chickpeas; season with salt and pepper. Toss to coat.

Step 2

Transfer cauliflower mixture to a parchment-lined rimmed baking sheet. Wipe out bowl; reserve. Bake, tossing halfway through, until chickpeas and cauliflower are golden brown and cauliflower is tender, 18–22 minutes.

Step 3

Meanwhile, mix yogurt, 1 Tbsp. lemon juice, and a big pinch of salt in a small bowl.

Step 4

Toss fennel, chili (if using), parsley, sesame seeds, and remaining 3 Tbsp. lemon juice in reserved bowl; season with salt.

Step 5

Spread yogurt mixture in serving bowls. Top with spiced chickpea mixture. Scatter fennel salad over, then drizzle with oil.