Lemon Garlic Roasted Cauliflower and Chickpeas

• 1 large head cauliflower, cut into florets
• 1 15-ounce can chickpeas, drained and rinsed
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Zest and juice of 1 lemon
• 2 tablespoons fresh parsley, chopped

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a large bowl, toss cauliflower and chickpeas with olive oil, minced garlic, oregano, smoked paprika, salt, and pepper until evenly coated.
3. 3 Spread the mixture in a single layer on a baking sheet.
4. 4 Roast for 25 minutes, flipping halfway through, until golden and tender.
5. 5 Remove from oven and immediately toss with lemon zest and juice.
6. 6 Garnish with fresh parsley before serving.

Equipment

• Baking sheet
• Tongs

Variations

• Add red pepper flakes for a spicy kick.
• Toss with toasted almonds for added crunch.

Substitutions

• Use tahini in place of olive oil for a nutty flavor.
• Substitute fresh herbs like cilantro if parsley isn't available.

Pairings

• Warm pita bread
• Tzatziki sauce

Nutrition

Tips

• For extra crispiness, roast the vegetables a bit longer.
• Add a sprinkle of nutritional yeast for a cheesy flavor.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.

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

Serving Suggestions

• Serve with a side of quinoa or a fresh green salad.
• Pairs well with grilled chicken or fish for a heartier meal.

FAQ