Vegan Roasted Cauliflower

Jump to Recipe

Roasted veggies are my absolute favorite! I have been eating cauliflower with a similar spice mix for so long, but decided to add some peppers and chickpeas to the mix. To add some color and pop, I topped them with some pomegranate seeds! It’s a fun and super flavorful side dish! The cauliflower caramelizes and the chickpeas get a little crispy, it’s a great combo! Serve with your favorite main dish and this makes a great side!

This is a very inexpensive meal to make, a great option to keep your food budget down. I love the color of these veggies too, and the pink pomegranate really adds some great color too! I love using turmeric, curry, etc on cauliflower. It really gives it the best flavor! Who says cauliflower is boring?!

Vegan Roasted Cauliflower

Course: SidesDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

30

minutes
Calories

124

kcal
Protein

5.7

g
Fat

3.8

g
Carbohydrates

18

g

Ingredients

  • 1 medium head cauliflower, cut into florets (600g)

  • 1.5 orange bell peppers, cut into 1 in pieces (200g)

  • 1 cup chickpeas, drained (140g drained)

  • 2 tsp olive oil

  • 1/4 cup pomegranate seeds (40g)

  • Spice Mix
  • 1/2 tsp cumin

  • 1/2 tsp garlic powder

  • 1/2 tsp salt

  • 1/4 coriander

  • 1/4 tsp curry powder

  • 1/4 tsp turmeric

Directions

  • Preheat oven to 350 degrees.
  • Combine spices. Toss cauliflower, peppers, and chickpeas in a large bowl with olive oil.
  • Add spice mix and combine. Spread on a parchment lined sheet pan.
  • Bake for 25-30 minutes, until caramelized and golden.
  • Serve topped with pomegranate seeds.

Notes

  • MFP Entry: Sprinkles and the Smiths Vegan Roasted Cauliflower

Leave a Reply

Your email address will not be published. Required fields are marked *

Leave a Comment

Your email address will not be published. Required fields are marked *

*