Votes: 27
Rating: 3.26
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Roasted Cauliflower with Chickpeas and Pomegranate
Prep Time10minutes
Cook Time45minutes
Servings: servingsUnits:
Instructions
  1. Preheat oven to 400 degrees F.
  2. Place cauliflower florets and chickpeas in a large bowl. Add the garlic powder, cumin, paprika, chili powder, and salt. Drizzle with olive oil and fresh lemon juice. Stir until the cauliflower and chickpeas are well coated.
  3. Place on a large baking sheet and bake for 45 minute or until the cauliflower and chickpeas are slightly crisp.
  4. Remove from the oven and add the pomegranate arils and fresh parsley. Serve immediately.
Notes
Votes: 27
Rating: 3.26
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Share this Recipe
Roasted Cauliflower with Chickpeas and Pomegranate
Prep Time10minutes
Cook Time45minutes
Servings: servingsUnits:
Instructions
  1. Preheat oven to 400 degrees F.
  2. Place cauliflower florets and chickpeas in a large bowl. Add the garlic powder, cumin, paprika, chili powder, and salt. Drizzle with olive oil and fresh lemon juice. Stir until the cauliflower and chickpeas are well coated.
  3. Place on a large baking sheet and bake for 45 minute or until the cauliflower and chickpeas are slightly crisp.
  4. Remove from the oven and add the pomegranate arils and fresh parsley. Serve immediately.
Notes
Comments