Comida Kraft
Recipe Box

Roasted Cauliflower & Chickpea Toss

3.8
(4) 4 Reviews
Prep Time
10
min.
Total Time
40
min.
Servings

10 servings, about 3/4 cup each

Crushed red pepper gives these cheesy roasted vegetables an unexpected flavor kick!

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What You Need

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Make It

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  • Heat oven to 400ºF.
  • Spread cauliflower and chickpeas onto rimmed baking sheet; sprinkle with garlic and crushed pepper. Drizzle with oil.
  • Bake 30 min.
  • Transfer to serving bowl. Add cheeses and cilantro; mix lightly.

Special Extra

Serve with fresh lemon wedges.

How to Ensure Even Roasting of Cauliflower

When cutting cauliflower into florets, try to keep all the florets similar in size to ensure even roasting of all pieces.

Servings

  • 10 servings, about 3/4 cup each

Healthy Living

  • Good source of calcium
  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1 Carb Choice

Diet Exchange

  • 1/2 Starch
  • 1 Vegetable
  • 1 Meat (L)
  • 1/2 Fat

Nutrition Bonus

This surprising side dish features cauliflower for an excellent source of vitamin C. As a bonus, the Parmesan and mozzarella team up to provide calcium.

Nutritional Information

Serving Size 10 servings, about 3/4 cup each
AMOUNT PER SERVING
Calories 130
% Daily Value
Total fat 6g
Saturated fat 2g
Cholesterol 10mg
Sodium 170mg
Carbohydrate 13g
Dietary fiber 4g
Sugars 3g
Protein 7g
   
Vitamin A 2 %DV
Vitamin C 30 %DV
Calcium 15 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • beachbabe482 |

    I made this tonight. It was yummy! I would have liked the cheese part to have been more creamy though :)

  • beachbabe482 |

    I really liked it! Its different for a change but i would add more cilantro :)

  • Jacinda.M.Davis |

    I really enjoyed the base of this recipe. The cilantro didn't work for me though. It's flavor really clashed with the cauliflower and garbanzo beans, I thought. When I make it again I am going to experiment with other herbs to replace the cilantro. I think sunflower seeds would be great in this too (just to add a little crunch).

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