Roasted Cauliflower with Chickpeas and Pomegranate
Recipe from Two Peas and Their Pod
This easy, healthy side dish is a holiday favorite! Serve it at your Thanksgiving or Christmas dinner.
Ingredients
- 1 medium head cauliflower cut into florets
- 1 15 oz can chickpeas, rinsed and drained
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1/2 cup pomegranate arils
- 2 tablespoons chopped fresh parsley
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.