Here’s a side dish that EVERYONE can eat! This hearty side dish featuring cauliflower & chickpeas has enough protein and fibre to pass as a main course. It’s so good you’ll want to keep the leftovers for tomorrow’s lunch…if you’re lucky enough to have any!
2cups(500 mL) cooked or canned chickpeas, drained & rinsed (see notes)
8cups(2 L) fresh cauliflower florets, not frozen
1Tbsp(15 mL) olive oil
3Tbsp(45 mL) maple syrup
1/2Tbsp(7 mL) smoked paprika
1/2Tbsp(7 mL) garlic powder
salt & pepper, to taste
1/4cup(60 mL) sliced almonds
1/4cup(60 mL) dried cranberries, roughly chopped
1/4cup(60 mL) chopped fresh parsley
Directions
Preheat the oven to 425°F (220°C).
Pat chickpeas dry with paper towels. Add to a large bowl with the cauliflower, then add olive oil, maple syrup, smoked paprika, garlic powder, salt, and pepper. Toss well to coat, then spread on a large baking sheet in a single layer. If the baking sheet is too crowded, divide between two baking sheets so that the cauliflower gets crispy!
Roast in preheated oven for about 30 minutes, flipping halfway through, until cauliflower and chickpeas are golden.
While the cauliflower and chickpeas are cooking, preheat a small skillet over medium heat. Add the almonds and toast, stirring constantly, until golden, 3-4 minutes. Remove from heat.
When the cauliflower is done, remove from oven and transfer to a serving bowl. Add toasted almonds, cranberries and parsley to the bowl. Gently toss to combine and serve immediately. Enjoy!
Notes
a 19 oz (540 mL) can of chickpeas, drained & rinsed yields 2 cups (500 mL) cooked chickpeas.
2cups(500 mL) cooked or canned chickpeas, drained & rinsed (see notes)
8cups(2 L) fresh cauliflower florets, not frozen
1Tbsp(15 mL) olive oil
3Tbsp(45 mL) maple syrup
1/2Tbsp(7 mL) smoked paprika
1/2Tbsp(7 mL) garlic powder
salt & pepper, to taste
1/4cup(60 mL) sliced almonds
1/4cup(60 mL) dried cranberries, roughly chopped
1/4cup(60 mL) chopped fresh parsley
1
Preheat the oven to 425°F (220°C).
2
Pat chickpeas dry with paper towels. Add to a large bowl with the cauliflower, then add olive oil, maple syrup, smoked paprika, garlic powder, salt, and pepper. Toss well to coat, then spread on a large baking sheet in a single layer. If the baking sheet is too crowded, divide between two baking sheets so that the cauliflower gets crispy!
3
Roast in preheated oven for about 30 minutes, flipping halfway through, until cauliflower and chickpeas are golden.
4
While the cauliflower and chickpeas are cooking, preheat a small skillet over medium heat. Add the almonds and toast, stirring constantly, until golden, 3-4 minutes. Remove from heat.
5
When the cauliflower is done, remove from oven and transfer to a serving bowl. Add toasted almonds, cranberries and parsley to the bowl. Gently toss to combine and serve immediately. Enjoy!
