Roasted Cauliflower and Chickpeas - Kraft Recipes Top
Comida Kraft
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Roasted Cauliflower and Chickpeas

Prep Time
Total Time

10 servings, about 3/4 cup each

Liven up your table with our Roasted Cauliflower and Chickpeas recipe. Ready in just 40 minutes, Roasted Cauliflower and Chickpeas is a fast and flavorful dish that can punch up almost any menu. The dish gets its unique flavored from garlic, red pepper, two types of cheese and fresh cilantro.

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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 Equipment Needed

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.


  • 10 servings, about 3/4 cup each

Healthy Living

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

Nutrition Bonus

This surprising side dish features cauliflower for a good source of vitamin C and teams up with the chickpeas for a good source of fiber. As a bonus, the Parmesan and mozzarella team up to provide calcium.

Nutritional Information

Serving Size 10 servings, about 3/4 cup each
Calories 110
Total fat 6g
Saturated fat 2g
Cholesterol 10mg
Sodium 170mg
Carbohydrate 8g
Dietary fiber 3g
Sugars 1g
Protein 6g
% Daily Value
Vitamin A 2 %DV
Vitamin C 35 %DV
Calcium 10 %DV
Iron 4 %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

Rated 5 out of 5 by from Everyone in my family loved this. Everyone in my family loved this. My husband was skeptical of this as a main course because it included no meat, but was won over by the great taste. I used one large head of cauliflower instead of two heads. That way it fit into a 9 by 13 pan. I kept all of the other ingredients the same amount. I used shredded Colby-Jack cheese instead of the Mozzarella just because that is what I had in the frig. It was great. I will definitely make this again.
Date published: 2012-02-17
Rated 4 out of 5 by from I really enjoyed the base of this recipe. 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).
Date published: 2012-04-12
Rated 3 out of 5 by from I made this tonight. I made this tonight. It was yummy! I would have liked the cheese part to have been more creamy though :)
Date published: 2015-04-20
Rated 3 out of 5 by from I really liked it! I really liked it! Its different for a change but i would add more cilantro :)
Date published: 2014-09-09
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