Roasted Cauliflower with Chickpeas and Pomegranate
This easy, healthy side dish is a holiday favorite! Serve it at your Thanksgiving or Christmas dinner.
Recipe from Two Peas & Their Pod
5 from 4 votes
Prep Time 10mins
Cook Time 45mins
Total Time 55mins
1medium head cauliflowercut into florets
115 oz can chickpeas, rinsed and drained
1 1/2teaspoonsgarlic powder
1 1/2teaspoonsground cumin
1tablespoonfresh lemon juice
2tablespoonschopped fresh parsley
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.