Roasted Cauliflower with Chickpeas and Pomegranates
Servings: 4 Servings
Calories: 302kcal
Ingredients
- 1 head cauliflower
- ½ red onion thinly sliced
- ¼ cup extra virgin olive oil
- juice of 1/2 a lemon
- ½ teaspoon salt
- ½ teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- 1 can chickpeas rinsed and drained
- ½ cup pomegranate arils
- ¼ cup fresh shopped parsley
Instructions
- Preheat the oven to 425 F.
- Cut the cauliflower head into florets and slice the red onion into thin slices.
- In a small mixing bowl, whisk together the olive oil, lemon juice, salt, cumin, paprkia and garlic powder.
- Toss the cauliflower and onion slices in the dressing and place on a rimmed baking sheet in an even layer.
- Bake for 15 minutes.
- Carefully remove the baking sheet from the oven and add the rinsed and drained chickpeas to the pan. Toss to evenly distribute the chickpeas and to turn the cauliflower over.
- Return the baking sheet to the oven and roast for another 15 minutes.
- Remove the pan from the oven and transfer everything to a serving platter. Top with pomegranate airils and fresh chopped parsley.
- Enjoy!
Notes
Leftovers can be stored in an air tight container in the fridge for up to 2 days.
Nutrition
Serving: 1g | Calories: 302kcal | Carbohydrates: 35g | Protein: 8g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 13g | Sodium: 482mg | Fiber: 9g | Sugar: 17g
