Description
Discover the delightful flavors of roasted cauliflower and chickpeas, a nutritious and satisfying dish that’s perfect for any meal. This recipe features tender, caramelized cauliflower paired with crispy chickpeas, all seasoned with a vibrant blend of spices. It’s not only simple to prepare but also highly adaptable, allowing you to customize the spices to suit your palate. Whether enjoyed on its own or served alongside quinoa, pita bread, or drizzled with tahini sauce, this plant-based dish promises a burst of flavor and color that will impress your family and guests alike.
Ingredients
- 1 medium head of cauliflower (about 400g)
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 tablespoons extra virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and cut the cauliflower into bite-sized florets; rinse and drain chickpeas.
- In a large bowl, combine cauliflower florets and chickpeas. Drizzle with olive oil and sprinkle with cumin, paprika, salt, and pepper.
- Toss until well coated and spread evenly on a baking sheet lined with parchment paper.
- Roast for 25-30 minutes until golden brown, stirring halfway through for even cooking.
- Serve hot; enjoy with tahini sauce or yogurt dip if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Vegetarian
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 240
- Sugar: 4g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg
Keywords: - For added spice, consider including cayenne pepper or turmeric in the seasoning mix. - Customize the dish by adding other vegetables like bell peppers or zucchini to the roasting pan. - Leftovers can be stored in an airtight container in the refrigerator for up to three days.