Roasted Cauliflower with Chickpeas

Roasted Cauliflower with Chickpeas is one of those snacks you can’t stop eating! We toss chickpeas with olive oil, salt, pepper and our favourite spices, then roast keeping these tasty morsels out for snacks. Including cauliflower makes this a light lunch when served on toast or over greens.

Roasted Cauliflower with Chickpeas

A combination of fresh ground spices like fennel and coriander, or spice blends mixed with olive oil, salt and pepper make these roasted cauliflower with chickpeas sing when roasted!

Cut your cauliflower florets into manageable bite sized pieces. Use canned chickpeas that have been drained and rinsed if needed make this a quick, easy, anytime dish. Look for canned chickpeas that have only three ingredients (sea salt, water, chickpeas). We always buy the Scarpone’s brand.

Cauliflower

Make sure the cauliflower is fresh with no brown spots or blemishes. This vegetable is loaded with vitamins and minerals and comes in different colours! Look for white, orange, purple and green (romanesco) in grocery stores!

Chickpeas

Chickpeas are an essential ingredient in Middle Eastern and European cooking.

Garbanzo bean is the Spanish term and chickpea the English name. Many will associate them with hummus but they are also popular in curries, salads, falafel, even veggie burgers.

Spices

Let’s face it, spices add tons of flavour and chickpeas are fairly simple tasting without the addition of spices.

We like to keep things simple and easy so we use ground spices already on hand. Just check the expiry and make sure they are fresh and if not, toss out and buy new!

PRO TIPS:

• Olive oil is key to helping the chickpeas get crispy
• Eat them while hot or warm. Once they cool or have been refrigerated they seem to become sad chick peas and deflate a little
• Add them to salads, any kind, even Caesar salad for an extra pop
• Fresh chopped herbs are just as tasty as spices. Or combine spices and fresh chopped herbs

Here’s a few other recipes to try containing chick peas!

• Roasted Chickpea and Asparagus Salad
• Chickpea and Artichoke Salad
• Chickpea Salad with Feta
• Roasted Jalapeno Hummus with Chickpeas
• Moroccan Brown Rice Bowl
• Mediterranean Quinoa Salad
• Grilled Asparagus Bean Salad

If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans

Roasted Cauliflower with Chickpeas

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Course: dinner, lunch, side, Snack

Author: Wanda Baker

Ingredients

• 2 cups cauliflower florets
• 1 14 oz can chickpeas
• 2 tbsp olive oil
• 1 tsp Moroccan Ras el hanout spice, or cumin, paprika or a blend
• sea salt
• cracked black pepper

Instructions

• Preheat oven 400F.
• Toss cauliflower, chick peas, olive oil, Ras el hanout spice, and at least 1/2 tsp of sea salt and 1/2 tsp pepper in a bowl. Mix and spread chick peas on parchment lined baking sheet.
• Roast in oven for 25 minutes until cauliflower starts to brown slightly around the edges.
• About half way through stir and add a little more salt to taste.
• Eat immediately, or save for snacking later.

Notes

If you can not locate the Ras el hanout spice mix, use cumin or your favourite spice blend instead.