Description
Roasted Cauliflower and Chickpeas is a vibrant and nutritious dish that brings together the earthy flavors of roasted cauliflower and crispy chickpeas, making it a perfect addition to any meal. This easy recipe requires minimal preparation and can be ready in just 30 minutes, making it ideal for busy weeknights or entertaining guests. The combination of spices like cumin and paprika enhances the natural sweetness of the cauliflower while adding warmth to the chickpeas. Whether enjoyed as a hearty main course or a flavorful side dish, this recipe is versatile enough to please everyone at the table. Pair it with grains like quinoa or serve alongside warm pita bread for a satisfying meal experience.
Ingredients
Scale
- 4 cups cauliflower florets
- 2 cans (15 oz each) chickpeas, rinsed and drained
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, combine cauliflower florets and drained chickpeas. Drizzle with olive oil and toss to coat evenly.
- Season with cumin, paprika, salt, and pepper; mix until well combined.
- Spread the mixture on the prepared baking sheet in an even layer.
- Roast in the oven for 25-30 minutes until golden brown, stirring halfway through for even cooking.
- Once done, remove from the oven and serve warm.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 280
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 11g
- Protein: 10g
- Cholesterol: 0mg