Roasted Cauliflower and Chickpeas


Cauliflower is a great vegetable to keep on hand for its flexibility. Because it maintains a sturdy texture and has a nutty flavor, cauliflower can be prepared in a multitude of ways. Here, the warm spices and parmesan cheese complement the savory flavors of chickpeas and cauliflower, while the Panko gives extra crispiness. This is a versatile dish that can be served with many types of cuisine. Try pairing with baked salmon, mashed potatoes, and spinach salad for a balanced meal.


Serves 2

  • 14 oz canned chickpeas, rinsed and drained
  • 2 small heads of cauliflower, cut into small florets
  • Extra virgin olive oil
  • Sea salt, to taste
  • 1/2 tsp freshly ground black pepper
  • 1 tsp paprika
  • 1/4 tsp ground cayenne pepper
  • 1/4 cup Panko
  • 1/4 cup parmesan cheese, freshly grated
  • 1/4 cup fresh parsley, chopped

How To

  1. Preheat oven to 415 degrees F.
  2. While the oven heats, place the chickpeas and cauliflower into a large bowl and lightly coat with olive oil. Mix until the olive oil is fully incorporated.
  3. Add the salt, pepper, spices, and Panko to the bowl and mix until the chickpeas and cauliflower have an even coat.
  4. Pour the mixture into an 8″ x 8″ baking pan and sprinkle the parmesan on top. Bake for 40 minutes, or until browned. For extra crispiness, turn on the broiler for for a minute or two at the end.
  5. Pull out the dish and let sit for a minute to cool, then mix in the chopped parsley.


*Pro-tip: It’s important to used freshly grated parmesan, otherwise the dish gets greasy. This is true of many dishes calling for grated cheese.



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