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Roasted Fiesta Cauliflower & Chickpeas

recipes vegetables Sep 30, 2020

Who’s ready for a fiesta? We’re partying it up in the kitchen with this Roasted Fiesta Cauliflower & Chickpeas recipe. We double batch it for the week to serve up in our Fiesta Cauliflower & Chickpea Tacos, as well as our Cauliflower & Chickpea Stuffed Avocados (try us free here).

Roasted vegetables are a fabulous staple to add to your weekly batch cooking list, and they get a boost of plant power when adding legumes such as chickpeas. They can be served as fillings, tossed in grain bowls and salads or just served as a side dish throughout the week.

Roasted Fiesta Cauliflower & Chickpeas

Prep time: 10 minutes | Cook time: 30 minutes 

Makes about 4 cups



3 limes, juiced

1 Tbsp garlic powder

1 tsp salt

1 ½ tsp chili powder

2 tsp cumin

2 tsp smoked paprika

½ tsp oregano

1 Tbsp olive oil

1 15-oz can chickpeas, drained and rinsed

1 head cauliflower, broken into florets



  1. Preheat the oven to 350°F.
  2. Combine the lime juice through the olive oil in a large mixing bowl. Stir well.
  3. Add in the chickpeas and cauliflower, Stir well to coat everything evenly.
  4. Place on a baking sheet lined with a silpat mat or parchment paper. Roast for 30 minutes, tossing everything halfway through the cooking time.


Ditch the oil: Omit the olive oil.


Make it “Homemade-ish”: Use your favorite store-bought chipotle dressing in place of the homemade marinade.


Spoiler Alert: Roasted Fiesta Cauliflower & Chickpeas will stay fresh in an air-tight container in the refrigerator for a week.


Batch it up: Roasted Fiesta Cauliflower & Chickpeas taste delicious in tacos and burritos or topped on salads.

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