Recipe Contributed By Two Peas and Their Pod

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Roasted Cauliflower with Chickpeas and Pomegranate

Prep Time 10 minutes
Cook Time 45 minutes


  • 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


  • 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.