Description
A comforting and lively roasted cauliflower and chickpea dinner plate enhanced with spices and lemon.
Ingredients
Scale
- 1 large head Cauliflower florets
- 1 can Canned chickpeas, drained and rinsed
- 2 tablespoons Olive oil, extra virgin
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Garlic powder
- Salt and black pepper, to taste
- 2 tablespoons Fresh lemon juice
- 1/4 cup Fresh parsley or cilantro, chopped
- 1/2 cup Greek yogurt or tahini sauce, optional for topping
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment or oil.
- Prepare the cauliflower by cutting into bite-sized florets and draining the chickpeas; pat both dry.
- Toss cauliflower and chickpeas in a bowl with olive oil and spices until evenly coated.
- Spread the mixture on the baking sheet in a single layer, leaving space for air circulation.
- Roast for 25 to 30 minutes, turning halfway through.
- Remove from oven and immediately squeeze fresh lemon juice on top and sprinkle with herbs.
- Serve warm with optional toppings and chosen sides.
Notes
For extra char, broil for 1-2 minutes while watching closely.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg