Every time roasted cauliflower and chickpeas come together in a recipe, an angel gets its wings. I’m not kidding! This is the king of all buddha bowl combinations and if you haven’t tried it yet you are doing yourself a major disservice. Don’t panic though! I have you covered with this easy, Roasted Cauliflower Chickpea Bowl.
Cauliflower is an insanely underrated vegetable. Think it tastes like nothing? Then it is insanely likely that you have just never tasted the full glory that is cauliflower done right. Roasting in the oven at high heat is key. Drizzle those suckers with a little olive oil or vegetable broth and top with all the seasonings and BANG! The most perfect of perfect vegetables.
Where cauliflower seems to have fallen off of people’s radars, a person can no longer open a restaurant menu without being pummeled with chickpea-centered dishes. This is for good reason of course. Chickpeas are delicious! Eat them raw in a salad, turn them into hummus, or roast them as we do in this recipe for salty, crunchy goodness.
The loud flavors of the chickpeas and cauliflower are anchored by the subtle genius that is farro. Farro is a wheat-derived grain that has a chewy texture and nutty flavor. If you can’t find farro at your local grocery store (I’m so sorry) feel free to substitute your favorite whole grain.
This bowl is tied together nicely with my Epic Pesto Tahini Sauce which adds the perfect amount of freshness and saltiness to the dish. Enjoy responsibly.Print
Roasted Cauliflower Chickpea Bowl
Roasty toasty cauliflower and chickpeas anchored by a bed of nutty farro and drizzled with pesto tahini sauce.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Bowl
- Cuisine: Vegan
2 heads cauliflower
1/4 c vegetable broth
2 cups uncooked farro
For the Chickpeas
1 15 oz can chickpeas, rinsed and drained
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp chili powder
1/2 tsp cumin
1/4 tsp sea salt
1. Preheat oven to 425 degrees F (215 C) and line a large baking sheet with parchment paper or a silicone baking mat. Cut cauliflower into medium-sized florets and place on baking sheet. Drizzle vegetable broth over cauliflower and sprinkle with salt and pepper to taste. Toss cauliflower in broth and spread florets evenly across the sheet. Roast for 30 mins.
2. While cauliflower is roasting begin cooking farro according to package directions. Drain and set aside when finished.
3. Place rinsed chickpeas in a small mixing bowl. Toss with garlic powder, onion powder, chili powder, cumin, and sea salt. Set aside.
4. When cauliflower is finished roasting, reduce oven temperature to 400 degrees F (205 C). Line an additional baking sheet with parchment paper and spread chickpeas on it evenly. Roast in oven for 20-25 minutes until desired crispness in reached.
5. To assemble, place one cup of cooked farro into a bowl and top with 1/4 of the roasted cauliflower and chickpeas. Finish with a drizzle of Epic Pesto Tahini Sauce.
- Serving Size: 1 Bowl
- Calories: 400
- Sugar: 4g
- Sodium: 550mg
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 67g
- Fiber: 11g
- Protein: 13g
- Cholesterol: 0mg
Keywords: Cauliflower, Chickpeas