Ingredients

The following ingredients have 6 Servings
  • 1 medium head cauliflower (cut into florets)
  • 1 15 oz can chickpeas, rinsed and drained
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1 teaspoon kosher salt
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 1/2 cup pomegranate arils
  • 2 tablespoons chopped fresh parsley

Instruction

  • Preheat oven to 400 degrees F.
  • Place cauliflower florets and chickpeas in a large bowl. Add the garlic powder, cumin, paprika, chili powder, and salt. Drizzle with olive oil and fresh lemon juice. Stir until the cauliflower and chickpeas are well coated.
  • Place on a large baking sheet and bake for 45 minute or until the cauliflower and chickpeas are slightly crisp.
  • Remove from the oven and add the pomegranate arils and fresh parsley. Serve immediately.