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Roasted Cauliflower with Chickpeas and Pomegranate
4.8 from 33 votes

Roasted Cauliflower with Chickpeas and Pomegranate

This easy, healthy side dish is a holiday favorite! Serve it at your Thanksgiving or Christmas dinner.

Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Course: Side Dish, Salad
Cuisine: American, Canadian, Vegetarian, Vegan, gluten-free

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

    Cup of Yum
  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.