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