Maple Lime Roasted Cauliflower & Chickpeas
This Maple Lime Roasted Cauliflower & Chickpeas dish is a perfect balance of sweet, tangy, and savory flavors. Roasted golden cauliflower and crispy chickpeas are coated in a maple-lime glaze that adds a touch of caramelization and zing. This dish is vegan, gluten-free, high in fiber, and packed with plant-based protein. Serve it as a side dish, salad topper, or a main meal with quinoa or rice.
Ingredients
(Serves 4)
For the Roasted Cauliflower & Chickpeas:
1 small head cauliflower, cut into florets (~4 cups)
1 (15-oz) can chickpeas, drained and rinsed
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon smoked paprika
½ teaspoon cumin
¼ teaspoon chili flakes (optional, for heat)
For the Maple Lime Glaze:
2 tablespoons maple syrup
1 tablespoon fresh lime juice
1 teaspoon lime zest
1 teaspoon Dijon mustard
1 clove garlic, minced
½ teaspoon salt
For Garnish:
Chopped fresh cilantro or parsley
Toasted pumpkin seeds or almonds (optional, for crunch)
Extra lime wedges for serving
Instructions
1. Preheat the Oven:
1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
2. Prepare the Cauliflower & Chickpeas:
1. In a large bowl, toss the cauliflower florets and chickpeas with olive oil, salt, black pepper, smoked paprika, cumin, and chili flakes.
2. Spread evenly on the baking sheet in a single layer.
3. Roast Until Golden & Crispy:
1. Roast for 25 minutes, stirring halfway through for even browning.
4. Make the Maple Lime Glaze:
1. While the cauliflower and chickpeas are roasting, whisk together maple syrup, lime juice, lime zest, Dijon mustard, minced garlic, and salt in a small bowl.
5. Coat & Finish Roasting:
1. Remove the baking sheet from the oven after 25 minutes.
2. Drizzle the maple lime glaze evenly over the cauliflower and chickpeas.
3. Toss gently to coat, then return to the oven for 5-7 more minutes until caramelized and slightly crispy.
6. Serve & Garnish:
1. Transfer to a serving dish and garnish with fresh cilantro, toasted seeds, and extra lime wedges.
2. Serve warm as a side dish, in a grain bowl, or over greens.
Nutritional Information
(Per Serving, Approximate)
Calories: ~250
Protein: 7g
Fat: 9g
Carbohydrates: 35g
Fiber: 8g
Sugar: 10g
(Nutritional values may vary based on ingredient choices.)
Notes & Tips:
Make It a Meal: Serve over quinoa, brown rice, or couscous for a balanced meal.
Extra Crispy Chickpeas: Pat chickpeas dry before roasting and roast separately for 5-10 extra minutes.
More Spice: Add ½ teaspoon cayenne pepper to the spice mix.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven or air fryer for best texture.
Oil-Free Option: Use aquafaba (chickpea liquid) instead of oil to coat the cauliflower and chickpeas.
Total Time:
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Questions & Answers
1. Can I use frozen cauliflower?
Yes! Thaw and pat dry before roasting to avoid excess moisture.
2. How do I make this even crispier?
Roast at 425°F (220°C) and spread the chickpeas and cauliflower far apart to prevent steaming.
3. What can I use instead of chickpeas?
Try white beans, cubed tofu, or lentils for a protein boost.
4. Can I make this ahead of time?
Yes! Prep the cauliflower and chickpeas in advance. Roast and glaze just before serving for the best texture.
5. How can I add more protein?
Serve with grilled tempeh, tofu, or a sprinkle of hemp seeds.
This Maple Lime Roasted Cauliflower & Chickpeas is sweet, tangy, crispy, yummy. It’s simple to make and packed with plant-based goodness—perfect for meal prep or a quick side dish!