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.
What You Need
Original recipe yields 10 servings
7 cups small cauliflower florets
1 can (15 oz.) chickpeas (garbanzo beans), rinsed
6 cloves garlic, sliced
1/2 tsp. crushed red pepper
2 Tbsp. olive oil
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
2 Tbsp. KRAFT Grated Parmesan Cheese
1 Tbsp. chopped fresh cilantro
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Let's Make It
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.
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.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 8g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
10 servings, about 3/4 cup each
* 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.