Roasted Rainbow Cauliflower
Combine this right roasted rainbow cauliflower with crispy chickpeas, chopped pistachios, pomegranate seeds and a drizzle of lemon tahini dressing for a colorful side.
Servings: 4
Ingredients
- 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
Instructions
- 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.
Nutrition
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