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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


  • 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


  • 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.