Recipe Contributed By Two Peas and Their Pod
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Roasted Cauliflower with Chickpeas and Pomegranate
servings
Ingredients
- 1 15 oz can chickpeas, rinsed and drained
- 1 medium head cauliflower, cut into florets
- 1 1/2 tsp garlic powder
- 1 1/2 tsp cumin, ground
- 1 tsp paprika
- 1 tsp chili powder
- 1 tsp salt, kosher
- 2 tbsp olive oil
- 1 tbsp lemon juice, fresh
- 1/2 cup pomegranate seeds
- 2 tbsp parsley, fresh; chopped
Instructions
- Preheat oven to 400 degrees F.
- 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.
- Place on a large baking sheet and bake for 45 minute or until the cauliflower and chickpeas are slightly crisp.
- Remove from the oven and add the pomegranate arils and fresh parsley. Serve immediately.
Comments
Great recipe! Son and husband loved it. Crunchy, juicy, creamy textures with roasted spices are really delicious. Easy to make too.
Chickpeas are not a favourite in our house, what is the substitute?
Hi Roy, as chickpeas are a prominent ingredient in this recipe we recommend searching for another recipe that uses a different pulse variety on our site:
Enjoy! https://pulses.org/us/pulse-recipes/
I am really not a cauliflower fan but I try to eat it sometimes because it is good for me. This recipe wasn’t bad, definite improvement over other cauliflower recipes. I like the choice of spices in it