Photo courtesy pulses.org
Roasted cauliflower is indeed a favourite in many homes these days. Garnish it with pomegranate and it gets even better. But roasting the brassica vegetable (cauliflower’s family name) along with some pulses elevates the deliciousness and nutritional quota even further.
The recipe is adapted from pulses.org, a super resource for more preparations. Sign up to make pulses a half-cup habit and receive recipes, tips and shopping lists featuring pulses (chickpeas, beans, lentils or dry peas).
Roasted Cauliflower with Chickpeas and Pomegranate
1 540 mL- can chickpeas (garbanzo beans), rinsed and drained
1 medium head cauliflower, cut into floret
1 1/2 tsp garlic powder
1 1/2 tsp ground cumin
1 tsp paprika
1 tsp chili powder
1 tsp kosher salt
2 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
1/2 cup pomegranate seeds
2 tbsp 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.
Nutrition information per serving:
• Calories: 180
• Protein: 7 grams
• Fat: 7 grams
• Saturated fat: 1 gram
• Carbohydrate: 25 grams
• Dietary fibre: 7 grams
• Sodium: 570 milligrams
Great recipe Rosie.I always have chickpeas in my fridge. I cook them in my instant pot and keep them for future use or I freeze them. Sometimes I put harissa with them and roast them in the oven or else combine them with chicken in a frypan. Harissa would be very good in this recipe too.I
usually make my own harissa but in a pinch I use Belazu Rose harissa which is quite delicious.