Creative | Gluten Free | Restaurants | Vegan

Roasted cauliflower with chickpeas and pomegranate

Ingredients:

Roasted cauliflower with chickpeas and pomegranate

  • 1 can chickpeas (rinsed and drained)
  • 1 medium-headed cauliflower (cut into florets)
  • 1 1/2 teaspoon garlic powder
  • 1 1/2 teaspoon ground cumin
  • 1 teaspoon of paprika
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 2 tablespoons of olive oil
  • 1 tablespoon of fresh lemon juice
  • 1/2 cup of pomegranate seeds
  • 2 tablespoons minced fresh parsley
  1. Preheat the oven to 200 degrees C.
  2. Place the cauliflower and chickpeas in a large bowl.
  3. Add the garlic powder, cumin, paprika, chili powder, and salt.
  4. Drizzle with olive oil and fresh lemon juice.
  5. Stir until cauliflower and chickpeas are well coated.
  6. Place on a large baking sheet and bake 45 minutes or until cauliflower and chickpeas are slightly crisp.
  7. Remove from the oven and add the pomegranate arils and fresh parsley. Serve immediately.
Main Course
Creative, Gluten Free, Restaurants, Vegan

Method:

Roasted cauliflower with chickpeas and pomegranate

  • 1 can chickpeas (rinsed and drained)
  • 1 medium-headed cauliflower (cut into florets)
  • 1 1/2 teaspoon garlic powder
  • 1 1/2 teaspoon ground cumin
  • 1 teaspoon of paprika
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 2 tablespoons of olive oil
  • 1 tablespoon of fresh lemon juice
  • 1/2 cup of pomegranate seeds
  • 2 tablespoons minced fresh parsley
  1. Preheat the oven to 200 degrees C.
  2. Place the cauliflower and chickpeas in a large bowl.
  3. Add the garlic powder, cumin, paprika, chili powder, and salt.
  4. Drizzle with olive oil and fresh lemon juice.
  5. Stir until cauliflower and chickpeas are well coated.
  6. Place on a large baking sheet and bake 45 minutes or until cauliflower and chickpeas are slightly crisp.
  7. Remove from the oven and add the pomegranate arils and fresh parsley. Serve immediately.
Main Course
Creative, Gluten Free, Restaurants, Vegan

Back
Share On Facebook
Share Via Email
Share On X
Print

More Recipes

GREEN LENTIL PESTO  

GREEN LENTIL PESTO  

GREEN LENTIL PESTO 100 gr split green lentils1 bunch basil50 gr olive oilground pepper100 gr pine nuts (or other dried fruit,)grated cheese or brewer's yeast (veg.) Cook the lentils according to the time indicated on the package, then drain them well but do not cool...

Lentil salad, cumin and yogurt dressing  

Lentil salad, cumin and yogurt dressing  

Lentil salad, cumin and yogurt dressing 1 handful of spinach2 tablespoons coral lentils1 carrot½ teaspoon cumin1 dessert spoon olive oil2 tablespoons of natural yogurt1 tablespoon sunflower seedsJuice of half a lemonSaltBlack pepper Preheat the oven to 180C.Slice the...

LENTIL BOLOGNESE  

LENTIL BOLOGNESE  

LENTIL BOLOGNESE 400 gr cooked lentils1 can of unsalted crushed tomato2 carrots1 onionolive oilfresh basilground pepper Start by frying the finely chopped onion, when it is golden brown add the diced or sliced carrots and cook until tender.Then add the crushed tomato...