Roasted Cauliflower with Chickpeas and Lemon T...
Ingredients
- Cauliflower florets, frozen500g
- Carrots122g≈ 1 cup sliced
- Red Onion110g≈ 1 medium
- Garbanzo Beans - Canned6375g≈ 15 × 1 can (15 oz)
- Canola oil14g
- Lemon Juice15g≈ 1 tablespoon
- Dijon Mustard15g≈ 1 tablespoon
- Olive Oil28g≈ 2 × 1 tablespoon
- Red pepper flakes0.5g
- Parsley3.8g≈ 1 tablespoon
Estimated Cost
- Cauliflower florets, frozen (500g)—
- Carrots (122g)$0.31
- Red Onion (110g)$0.31
- Garbanzo Beans - Canned (6375g)$18.74
- Canola oil (14g)—
- Lemon Juice (15g)$0.06
- Dijon Mustard (15g)$0.08
- Olive Oil (28g)$0.37
- Red pepper flakes (0.5g)—
- Parsley (3.8g)$0.16
* Cost estimate based on 7 of 10 ingredients.
Prices are estimates based on Kroger grocery store data, last updated March 2026. Actual prices may vary by location and retailer.
Instructions
- 1
1. Heat the oven to 425°F. In a large bowl, gather the cauliflower, carrots, red onion, and chickpeas. Add the oil, salt, and black pepper. Stir until everything is coated. Spread on a baking sheet.
- 2
2. Roast for about 30 minutes, until the cauliflower is tender.
- 3
3. While the vegetables roast, prepare the dressing. In a small bowl, whisk the lemon juice, Dijon mustard, olive oil, tahini, and crushed red pepper flakes until smooth. Stir in the parsley.
Nutrition per serving
Based on 4 servings · USDA data
Nutrition calculated from USDA FoodData Central using ingredient quantities in grams.
Nutrition values are estimates based on USDA data and may vary.