🥦🌶️ Spiced Cauliflower & Chickpeas
🛒 Ingredients
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1 medium cauliflower (cut into florets)
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1 can chickpeas (drained & rinsed)
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3 tbsp olive oil
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2 cloves garlic (minced)
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1 tsp paprika
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1 tsp cumin
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½ tsp turmeric
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½ tsp chili flakes (optional)
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Salt & black pepper (to taste)
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½ lemon (juice)
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2 tbsp fresh parsley or cilantro (chopped)
👩🍳 Instructions
1. Prep
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Preheat oven to 200°C (400°F)
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Line a baking tray
2. Season
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In a bowl, toss cauliflower and chickpeas with olive oil, garlic, and all spices
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Mix well to coat evenly
3. Roast
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Spread on tray in a single layer
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Roast for 25–30 minutes, flipping halfway
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Cook until golden and slightly crispy
4. Finish
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Drizzle lemon juice over the top
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Sprinkle fresh herbs before serving
✨ Flavor & Texture
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Taste: warm, smoky, slightly tangy
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Texture: crispy edges + soft inside
🔥 Pro Tips
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Don’t overcrowd the tray—helps crispiness
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Roast chickpeas well for extra crunch
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Add a spoon of yogurt or tahini sauce for creaminess
🥗 Serving Ideas
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Serve over rice, quinoa, or couscous
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Add to wraps or pita bread
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Pair with grilled chicken or fish
❓ Q & A
Q: Can I cook this in a pan?
A: Yes, but roasting gives the best crispy texture.
Q: Is this good for weight loss?
A: Yes—high in fiber and plant protein, very filling!
Q: Can I store leftovers?
A: Keep in fridge for 3–4 days; reheat in oven for best texture.
