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Roasted Cauliflower with Chickpeas and Pomegranate

Roasted Cauliflower with Chickpeas and Pomegranate

Appetizers
Course
Difficulty
Easy
Pulse Type
Chickpeas
Specialty Diet
Gluten-free
Nutrition
300 calories or less
Cook Time
55 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

  • 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

  1. Preheat oven to 400 degrees F.
  2. 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.
  3. Place on a large baking sheet and bake for 45 minute or until the cauliflower and chickpeas are slightly crisp.
  4. Remove from the oven and add the pomegranate arils and fresh parsley. Serve immediately.

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