Crispy • Plant-Based • High-Fiber • WW-Friendly
A bold, roasted Mediterranean-style dish that works as a side, salad topper, or light main.
⏱️ Time & Yield
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Prep: 10 minutes
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Roast: 25–30 minutes
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Serves: 3–4
🛒 Ingredients
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1 medium cauliflower, cut into florets
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1 can (15 oz) chickpeas, drained, rinsed & dried
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1½ tbsp olive oil (reduce to 1 tsp for WW)
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1 tsp smoked paprika
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½ tsp ground cumin
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½ tsp ground coriander
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¼ tsp turmeric
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¼ tsp black pepper
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½ tsp salt (or to taste)
Optional finish:
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Lemon juice or zest
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Fresh parsley or cilantro
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Chili flakes
👩🍳 Instructions
1️⃣ Heat oven to 425°F (220°C). Line a baking tray.
2️⃣ Toss cauliflower and chickpeas with oil and all spices until evenly coated.
3️⃣ Roast in a single layer for 25–30 minutes, stirring once, until golden and crisp.
4️⃣ Finish with lemon juice and herbs. Serve warm.
⭐ Pro Tips
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Dry chickpeas well for maximum crispiness
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High heat = better browning
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Don’t overcrowd the pan
❓ Quick Q & A
Q: Can I air-fry this?
A: Yes—390°F (200°C) for 15–18 minutes, shake halfway.
Q: Is this good for weight loss?
A: Yes—high fiber + protein keeps you full.
Q: How long does it keep?
A: 3 days refrigerated; reheat in oven or air fryer.
🔄 Variations
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Mediterranean: Add oregano + feta (adds points)
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Spicy: Add cayenne or harissa
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Indian-Style: Add garam masala
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Oil-Free: Roast with spice + lemon only
🧮 WW Points (Approx.)
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With 1 tsp olive oil: 1–2 WW points per serving
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Oil-free: 0 WW points