Roasted Cauliflower with Chickpeas and Pomegranate
User Reviews
4.8
33 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Cuisine
American, Canadian, Vegetarian, Vegan, gluten-free
Roasted Cauliflower with Chickpeas and Pomegranate
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This easy, healthy side dish is a holiday favorite! Serve it at your Thanksgiving or Christmas dinner.
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Ingredients
- 1 cauliflower cut into florets, medium head
- 1 chickpeas 15 oz can, rinsed and drained
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons cumin ground
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
- 1 tablespoon lemon juice fresh
- 1/2 cup pomegranate arils
- 2 tablespoons parsley chopped, fresh
Instructions
- Preheat oven to 400 degrees F.
- 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.
- Place on a large baking sheet and bake for 45 minute or until the cauliflower and chickpeas are slightly crisp.
- Remove from the oven and add the pomegranate arils and fresh parsley. Serve immediately.
Genuine Reviews
User Reviews
Overall Rating
4.8
33 reviews
Excellent
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