Roasted Chick Peas and Cauliflower
An easy and delicious vegetarian dinner, roasted chick peas and cauliflower with dried cranberries is served on rice.
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Roasted Chick Peas and Cauliflower
- 1 can chick peas, preferably organic
- 2 TBS olive oil
- 1/2 tsp salt
- 1 clove garlic, pressed
- 2 tsp lemon juice
- 1 tsp lemon zest
- 1 tsp dried parsley
For the Cauliflower:
- 1 small head cauliflower
- 2 tsp olive oil
- 1/2 tsp paprika
- 1/2 tsp dried thyme
- 1/2 tsp dried parsley
For the Finished Meal
- 1 TBS dried cranberries (preferably organic)
- 2 cups cooked rice
Preheat oven to 350
Prepare the Chick Peas:
- Drain and rinse the chick peas.
- Dry on paper towels.
- Add to a medium bowl and mix with olive oil, salt and parsley
- Spread on a baking sheet.
Prepare the Cauliflower
- Cut the cauliflower into florets
- Add to a medium bowl with the olive oil, paprika, thyme and parsley. Mix.
- Spread on a small baking sheet.
Bake the Cauliflower and Chick Peas for about 15 minutes.
Build the Salad
- Add the roasted chick peas and cauliflower to a medium bowl and mix with the dried cranberries.
- Taste and adjust seasoning with salt or additional lemon juice if desired.
- Served over hot rice.
How was the Roasted Chick Peas and Cauliflower?
De-licious! This is a wonderful meal and very satisfying. The chick peas are filling and the dried cranberries add a touch of sweetness. Roasting the cauliflower really brings out its flavor and it’s my favorite way of cooking it other than to make soup.
It’s good for the person and the environment to eat a vegetarian/vegan meal now and again and this one is delicious and easy to make. It also holds over well so if there are leftovers it can go on a salad or just be slightly warmed and eaten for lunch the next day.
