Roasted Rainbow Cauliflower

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Combine this bright roasted rainbow cauliflower with crispy chickpeas, chopped pistachios, pomegranate seeds and a drizzle of lemon tahini dressing for a colorful side.

Roasted Rainbow Cauliflower

As expected, the grocery was a total madhouse the day before Thanksgiving. I thought I was playing it smart getting there before 10am, but everyone else had the same brilliant idea.

My three-year-old and I navigated the aisles avoiding traffic jams. It was a lesson in defensive driving.

With my list in hand, I tried to stay focused, but I got distracted when I spotted cauliflower in every color.

From purple to orange to green, their beauty totally mesmerized me.

Then I had to remind myself to focus.

Roasted Rainbow Cauliflower

There was a list of things that I still needed, and it seemed like as each minute passed, the store got busier and busier. 

In stressed shopper mode, I threw three heads into the cart figuring I would make some sort of roasted rainbow cauliflower.

Thanksgiving was wonderful from the food to catching up with family, but I didn’t get around to those gorgeous heads of cauliflower until after the holiday.

It was definitely worth the wait because I could give them the full attention that they deserved.

Simply roasting all those florets wasn’t enough. They needed more.

Roasted Rainbow Cauliflower

How To Make Roasted Rainbow Cualiflower

I tossed chickpeas in olive oil, lemon juice, cumin, salt and pepper and roasted them until they became crispy. I did this on a separate pan while the cauliflower was roasting.

Along with the cauliflower and chickpeas, I added scallions, pomegranate seeds, pistachios and chives. Then I whisked together lemon tahini dressing to drizzle over the bowl.

It turned out to be so much more than just a side. I just love the nutty flavor of roasted cauliflower.

I regret all those years I claimed to not like cauliflower.

What a mistake! I absolutely missed out.

Combined with a bowl of quinoa, this roasted rainbow cauliflower and chickpea combo became a fresh vegan lunch, much-needed after our Thanksgiving feast.

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Roasted Rainbow Cauliflower

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Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 4
Combine this right roasted rainbow cauliflower with crispy chickpeas, chopped pistachios, pomegranate seeds and a drizzle of lemon tahini dressing for a colorful side.


  • For chickpeas
  • 1-15 ounce can chickpeas
  • Juice of 1/2 lemon
  • 1 teaspoon olive oil
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • For cauliflower
  • 1 pound cauliflower florets orange, purple & green
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • For dressing
  • 3 tablespoons tahini
  • Juice of 1/2 lemon
  • 3 tablespoons water
  • 1 garlic clove minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • For serving
  • 1 scallion thinly sliced
  • 1 tablespoon minced chives
  • 1/4 cup pomegranate seeds
  • 1/4 cup roughly chopped salted pistachios


  • Preheat the oven to 400 degrees F. Line two sheet pans with parchment.
  • Drain and rinse the chickpeas. Pat them dry with paper towels and remove any loose outer skins. In a small bowl, whisk together the lemon juice, olive oil, cumin, salt and pepper. Stir in the chickpeas. Use a slotted spoon to transfer them to one of the prepared sheet pans.
  • Place the cauliflower in a single layer on the other prepared sheet pan. Toss with olive oil salt and pepper.
  • Bake the chickpeas and cauliflower for 25 – 30 minutes until the chickpeas are crisp and golden brown, and the cauliflower is starting to brown at the edges.
  • For the dressing, whisk together the tahini, lemon juice, water, garlic, salt and pepper in a small bowl.
  • In a large bowl, combine the chickpeas, cauliflower, scallions, chives, pomegranate seeds and pistachios. Drizzle with the tahini dressing before serving.


Calories: 284kcal | Carbohydrates: 27g | Protein: 11g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Sodium: 1353mg | Potassium: 668mg | Fiber: 9g | Sugar: 4g | Vitamin A: 122IU | Vitamin C: 58mg | Calcium: 95mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dishes
Cuisine: Mediterranean
Did you make this recipe?Mention @lastingredient on Instagram and tag it #lastingredient!

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Hi, I'm Paige.

Welcome to Last Ingredient where you will find simple seasonal recipes with plenty of fruits and vegetables, all for the home cook.

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