Cauliflower W/chickpeas & Lemon Recipe
Make Cauliflower W/chickpeas & Lemon Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Cauliflower
Preheat your oven to 400°F (200°C). Remove the leaves from the cauliflower and cut it into florets. Place the florets in a large bowl.
- 2
Season the Cauliflower
Drizzle the olive oil over the cauliflower florets. Add the minced garlic, paprika, cumin, salt, and black pepper. Toss well to coat evenly.
- 3
Roast the Cauliflower
Spread the seasoned cauliflower florets in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until the cauliflower is golden brown and tender, stirring halfway through.
- 4
Prepare the Chickpeas
While the cauliflower is roasting, drain and rinse the canned chickpeas. In a separate bowl, combine the chickpeas with lemon zest and lemon juice. Toss to coat.
- 5
Combine and Serve
Once the cauliflower is roasted, remove it from the oven and add it to the bowl with the chickpeas. Toss gently to combine. Garnish with chopped fresh parsley before serving.
