Plat
Garlic Parmesan Cauliflower and Chickpeas
40 minPour 4Nutri-Score B€
B
40 min
40 minGarlic Parmesan Cauliflower and Chickpeas
recette de
Live Eat Learn | Vegetarian
@liveeatlearn
12 recettes
12 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
cauliflower (cut into bite-sized florets)Fruits et légumes1 morceau
chickpeas (canned, drained and rinsed)Épicerie400 g
olive oilÉpicerie30 ml
garlic (minced)Fruits et légumes3 morceaux
Parmesan (finely grated)Produits laitiers40 g
saltÉpices3 g
black pepper (ground)Épices1 g
lemon (zested and juiced)Fruits et légumes1 morceau- Italian parsley (chopped)Fruits et légumes15 g
par portion
Nutrition
174kcal
- Glucides
- 16 g
- Protéines
- 7 g
- Lipides
- 10 g
ce que vous utiliserez
Ustensiles
Four
Plaque de cuisson
Saladier
Râpe
pas à pas
Préparation
- Étape 1
Preheat the oven
- Preheat the oven to 200 °C.
- Étape 2
Season the cauliflower and chickpeas
- Toss the cauliflower florets and chickpeas with the olive oil, minced garlic, salt and pepper in a bowl.
- Spread everything in a single layer on a baking tray and sprinkle with the grated Parmesan.
- Étape 3
Roast until crispy
- Roast until the cauliflower is golden and tender and the chickpeas are crispy, stirring halfway through.
- Étape 4
Finish with lemon and parsley
- Add the lemon zest and a squeeze of lemon juice over the hot tray.
- Scatter with the chopped Italian parsley and serve.
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