Roasted cauliflower & chickpeas
Original EZEATS recipe · editorially reviewed draft · owner review required · not kitchen-tested.
Roasted cauliflower and chickpeas sit over quinoa with a lemon dressing.
Mediterranean-inspired · dinner, bowl · moderate
Servings: 2
Prep: 10 min
Cook: 30 min
Total: 40 min (estimate)
Estimated cost: USD 5 per serving. Not a price quote or a CAD conversion.
Diet and allergy suitability: unverified. Ingredient-list screening only, for the exact products specified. Brands, substitutions and cross-contact can change suitability. Editorial review is not kitchen testing or a medical or allergy-safety guarantee.
Known allergens: No listed major allergens. This list may be incomplete; check package labels and cross-contact.
Before you cook
- Before starting, wash hands with soap and water for 20 seconds. Rinse fresh produce under running water and use clean utensils.
- Check every packaged ingredient label for dietary requirements and allergens, including cross-contact notices. Choose products with no additional allergenic ingredients beyond the warnings listed here; otherwise these ingredient-based recommendations no longer apply. Listed tags apply only to the specified ingredients; they are not allergy-safe guarantees.
- Refrigerate perishable ingredients until needed. Refrigerate leftovers in shallow containers within 2 hours (within 1 hour above 90°F/32°C); reheat leftovers to 74°C/165°F.
Ingredients
- 4 cups cauliflower florets
- 1 1/2 cups canned chickpeas (Drained and rinsed; quantities are drained. Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 1/2 cup dry quinoa (Rinsed. Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 1 cup water
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 2 tablespoons lemon juice
- 1/4 cup fresh parsley (chopped)
- 1/4 teaspoon fine salt
Cooking instructions
- Heat the oven to 425°F/220°C. Toss the cauliflower florets and canned chickpeas with the olive oil, smoked paprika and fine salt on a sheet pan.
- Roast for 25–30 minutes, turning halfway, until the cauliflower is tender and browned.
- Meanwhile bring the dry quinoa and water to a boil, cover and cook on low for 15 minutes, then rest off heat for 5 minutes.
- Divide the quinoa between bowls. Add the roasted mixture and finish with the lemon juice and fresh parsley.
Source & attribution
Original EZEATS recipe text, authored for EZEATS EH LLC.
First-party EZEATS content; no external reuse license granted.
Editorial review: 2026-09-18. Checked for ingredient coverage, recipe structure and consistency against the cited temperature guidance. Owner review and kitchen testing are still required.
Measurements: 1 cup approximately 240 mL; 1 tablespoon 15 mL; 1 teaspoon 5 mL. Oven temperatures are conventional.