Roasted Fiesta Cauliflower & Chickpeas Recipe
By Batch Cooking Club
🔪Prep Time: 10 minutes
👩🍳Cook Time: 30 minutes
3 limes, juiced
1 Tbsp garlic powder
1 tsp salt
1 ½ tsp chili powder
2 tsp cumin
2 tsp smoked paprika
½ tsp oregano
1 Tbsp olive oil
1 15-oz can chickpeas, drained and rinsed
1 head cauliflower, broken into florets
1Preheat the oven to 350°F.
2Combine the lime juice through the olive oil in a large mixing bowl. Stir well.
3Add in the chickpeas and cauliflower, Stir well to coat everything evenly.
4Place on a baking sheet lined with a silpat mat or parchment paper. Roast for 30 minutes, tossing everything halfway through the cooking time.
5Ditch the oil: Omit the olive oil.
6Make it “Homemade-ish”: Use your favorite store-bought chipotle dressing in place of the homemade marinade.
7Spoiler Alert: Roasted Fiesta Cauliflower & Chickpeas will stay fresh in an air-tight container in the refrigerator for a week.
8Batch it up: Roasted Fiesta Cauliflower & Chickpeas taste delicious in tacos and burritos or topped on salads.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.