Go Back

Roasted Cauliflower & Chickpeas Recipe

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 2 people


  • 1 medium cauliflower
  • 1 can of chickpeas (Around 300g)
  • 3 tsp chili powder
  • 1 tbsp garlic powder
  • 1 tbsp paprika
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Side dish: sweet potatoes, rice, quinoa, ...


  • Preheat oven at 210 degrees. Put some parchment paper in an oven try and set aside.
  • Cut the cauliflower in quarts and then cut equally big florets. This will ensure that all the parts will be roasted the same way.
  • In a large bowl, mix the cauliflower and the chickpeas (Chickpeas should be cooked beforehand or use canned chickpeas). Add all the spices and mix well. Add the olive oil and toss is thoroughly.
  • In the already parched oven tray, place the cauliflower and chickpeas. Make sure that it is all in one line, this will ensure an even roasting of the cauliflower.
  • Cook for around 15 minutes then stir the cauliflower and chickpeas. Continue to cook for another extra 15 minutes.
  • The cauliflower should be golden and crisp on the edges. If some florets aren't equally roasted, cook them for a bit more.
  • Serve the cauliflower and chickpeas with your choice of side-dish. We had ours with wild rice. Enjoy!