Roasted cauliflower and chickpeas seasoned to perfection. A healthy, vegan, protein-rich side dish or meal.
🧾 Ingredients
- 1 medium head cauliflower, cut into florets
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp cumin
- ½ tsp salt
- ¼ tsp black pepper
- Optional: lemon wedges or fresh parsley
👩🍳 Instructions
1️⃣ First, preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2️⃣ Next, pat the chickpeas completely dry using a clean towel.
3️⃣ Then, place cauliflower florets and chickpeas in a large bowl.
4️⃣ After that, drizzle with olive oil and sprinkle with paprika, garlic powder, cumin, salt, and pepper. Toss well.
5️⃣ Meanwhile, spread everything in a single layer on the baking sheet.
6️⃣ Then, roast for 25–30 minutes, stirring halfway, until golden and crispy.
7️⃣ Finally, remove from the oven, squeeze fresh lemon juice on top, and garnish if desired.
💡 Tips & Variations
- For extra crispiness, roast chickpeas separately.
- Alternatively, add curry powder or za’atar for flavor.
- For spicy heat, add chili flakes or cayenne.
- Additionally, serve over rice, quinoa, or in wraps.
- For air fryer, cook at 400°F for 15 minutes.
🌟 Benefits of Roasted Cauliflower and Chickpeas
First, cauliflower is low in calories and high in fiber.
Additionally, chickpeas provide plant-based protein.
Moreover, roasting enhances natural flavors without excess oil.
Furthermore, this dish is vegan and gluten-free.
In addition, it’s perfect for meal prep and leftovers.
Finally, it’s versatile as a side or main dish.
📊 Nutrition Facts (Per Serving – Approximate)
- Calories: 260
- Protein: 10g
- Carbohydrates: 28g
- Fiber: 7g
- Fat: 12g
- Saturated Fat: 2g
- Sugar: 5g
- Sodium: 360mg
🧒 Kid-Friendly Version
To make this recipe kid-friendly, reduce spices and skip cumin. Season with olive oil and a pinch of salt only. Serve with ketchup or mild hummus and pair with rice or pasta.
