Description

Golden roasted cauliflower florets tossed with tender chickpeas, crunchy toasted almonds, and fresh herbs—this hearty and flavorful dish is a wholesome side or plant-based main.

Ingredients

Units Scale

1 medium head cauliflower, cut into florets
1 can (15 oz) chickpeas, drained and rinsed
2 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and black pepper to taste
1/4 cup toasted almonds, chopped
2 tablespoons chopped fresh parsley
Optional: squeeze of lemon juice for brightness

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Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, toss cauliflower florets and chickpeas with olive oil, cumin, paprika, salt, and pepper.
Spread mixture on the baking sheet in a single layer.
Roast for 25–30 minutes, stirring halfway through, until cauliflower is golden and crisp on the edges.
While roasting, toast almonds in a dry skillet over medium heat until fragrant, about 3–4 minutes.
Transfer roasted vegetables to a serving bowl. Add toasted almonds and chopped parsley. Toss gently.
Finish with a squeeze of lemon juice if desired and serve warm or at room temperature.

Notes

Ensure cauliflower pieces are uniform in size for even roasting.
For extra depth, add a pinch of turmeric or coriander to the spice mix.
Can be made ahead and served cold as a salad.

Nutrition

Serving Size: 1 serving
Calories: 220
Sugar: 3g
Sodium: 280mg
Fat: 11g
Saturated Fat: 1g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 6g
Protein: 8g
Cholesterol: 0mg