Garlic Herb Cauliflower and Chickpea Power Bowl

• 1 large head cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 3 tablespoons olive oil, divided
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup plain Greek yogurt (or vegan alternative)
• 2 tablespoons fresh lemon juice
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• 2 cups mixed greens
• Optional: 1/4 cup crumbled feta cheese

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss cauliflower and chickpeas with 2 tablespoons olive oil, garlic, thyme, oregano, salt, and pepper.
3. 3 Spread on a baking sheet and roast for 25 minutes, stirring halfway through.
4. 4 While roasting, whisk together Greek yogurt and lemon juice in a small bowl.
5. 5 Stir in parsley and dill.
6. 6 Divide greens among serving bowls.
7. 7 Top with roasted cauliflower and chickpeas.
8. 8 Drizzle with the garlic herb sauce.
9. 9 Optionally sprinkle with feta cheese before serving.

Equipment

• baking sheet
• mixing bowls
• whisk

Variations

• Add roasted sweet potatoes for extra heartiness.
• Include a fried egg for a protein boost.

Substitutions

• Substitute Greek yogurt with tahini for a nutty flavor.
• Use almond flour instead of cornstarch for gluten-free crispness.

Pairings

• Perfect with a glass of crisp white wine.
• Pairs well with a zesty vinaigrette on the side.

Nutrition

Tips

• For extra crispness, toss cauliflower with cornstarch before roasting.
• Make ahead by roasting the veggies and storing separately from the sauce.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with a side of warm pita bread.
• Pair with a fresh cucumber salad.

FAQ