Description
Roasted Cauliflower and Chickpeas is a mouthwatering dish that marries the earthy sweetness of roasted cauliflower with the satisfying crunch of chickpeas. This vibrant recipe not only tantalizes your taste buds but also serves as a nutritious option for any meal. Tossed with a medley of spices like cumin and paprika, each bite bursts with flavor. Perfect as a side dish or a standalone vegetarian main course, it’s ideal for busy weeknights, potlucks, or meal prep. Serve it over a fresh quinoa salad, wrap it in warm pita bread with tahini sauce, or drizzle it with yogurt for added zest. Get ready to transform your vegetable intake into an exciting culinary adventure!
Ingredients
Scale
- 1 medium head cauliflower (about 400g), cut into florets
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons extra virgin olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine cauliflower florets and chickpeas.
- Drizzle with olive oil and season with cumin, paprika, salt, and pepper; toss until evenly coated.
- Spread the mixture on a parchment-lined baking sheet in a single layer.
- Roast for 25-30 minutes until golden brown and crispy, tossing halfway through.
- Serve warm as a side dish or main course.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 198
- Sugar: 3g
- Sodium: 325mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 9g
- Protein: 7g
- Cholesterol: 0mg