Description
Golden roasted cauliflower with chickpeas, toasted almonds, and fresh herbs, perfect as a wholesome side or plant-based main dish.
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
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
- Make sure cauliflower pieces are evenly sized for uniform roasting.
- For extra flavor, add a pinch of chili flakes or garlic powder.
- This dish can be served warm or at room temperature.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3g
- Sodium: 280mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
