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Roasted Cauliflower and Chickpeas
This recipe is wonderful! I highly recommend making it. There’s no chance it’ll make it to the table,
because everyone is snacking on it non-stop.
It doesn’t matter if you call it a side dish or just a snack, it’ll disappear in under 5 minutes.
I make a lot of recipes — you could say I practically live in the kitchen 🙂
You just have to make this recipe. If I were you, I would immediently add this recipe to the
cooking notebook.
4 Servings
Ingredients:
1 medium cauliflower
1.5 cups frozen chickpeas
1/3 cup olive oil
1 tsp minced garlic
1/2 tsp sweet paprika
1 tsp cumin
1 full tsp salt
Preparation:
1. Boil a pot of water, break the cauliflower into medium-small florets, cook the cauliflower for about 7-8 minutes, the cauliflower should be soft but still crispy, that is, not completely soft, and strain.
2. Boil a pot of water, cook the hummus for 5 minutes, and strain. The hummus should be soft but not very soft.
3. Preheat the oven to 190 degrees.
4. Put the cauliflower and hummus in a bowl, add the olive oil and seasoning, and mix gently. Place the cauliflower in a baking dish with baking paper in a single layer, bake for about 20 minutes, add the hummus, and bake for another 30 minutes.
