HERB AND MAPLE ROASTED CAULIFLOWER AND CHICKPEAS
on Nov 15, 2023, Updated Jul 11, 2024
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This Herb and Maple Roasted Cauliflower and Chickpeas dish combines all the best fall seasonal flavors. The cauliflower gets crispy in the oven, caramelizing until tender and golden brown. It’s roasted alongside chickpeas for a boost of protein, woodsy herbs, and a touch of maple syrup — because it is Thanksgiving, after all!
Growing up, I was tapped to be in charge of the vegetable sides for Thanksgiving, and I didn’t take this task lightly. Although the turkey may be the showpiece, I knew that the sides are really what everyone is always most excited about!
An addition of diced celery adds just the right amount of crunch, while bacon (yes, bacon!) dresses up the dish, transforming it from just another veggie to a knockout side. Finally, a sprinkle of dried cranberries plays into the festive, holiday theme.
Make this Herb and Maple Roasted Cauliflower and Chickpeas for your next fall or winter holiday gathering. You and your entire crew will be hooked.
So simple, hearty, and flavorful. I can’t wait to hear what you think!
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Pin ItIngredients for Herb and Maple Roasted Cauliflower and Chickpeas
This dish is a bounty of fall flavors! Here’s what you’ll need to make this roasted side dish.
- Cauliflower: This hearty, cool-season vegetable is the star of the show here. When roasted in the oven, the florets get all crispy and utterly delicious. Cauliflower is rich in vitamins C and K, which can help with bone health and is full of fiber, which is great for digestive health.
- Chickpeas: Any way I can add protein to something, I do! Chickpeas are a plant-based protein source, boasting 7 grams per ¼ cup serving. I always keep a can of chickpeas in the pantry, whether it’s to add to salads or to make hummus. Be sure to dry these off with a paper towel or dish towel before adding them to the sheet pan. This helps them crisp up in the oven.
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- Maple Syrup: Does anything scream fall more than maple syrup? This natural sweetener is one of my go-to’s throughout the year, but particularly during the fall and winter seasons. You only need a touch of maple syrup to help bring out the veggies’ overall sweetness and help the cauliflower caramelize in the oven.
- Herbs: Fresh rosemary and thyme are quintessential fall flavors. When coupled together, they create a complex flavor profile that enhances the flavors of roasted veggies. You can swap in dried herbs if you don’t have fresh herbs. Just note that dried herbs tend to be stronger in flavor, so season accordingly!
- Celery: Although celery doesn’t have the strongest taste, it adds a nice crunch and a hint of surprise to this stuffing-esque vegetable side dish.
- Bacon: Bacon makes everything better, right? It adds a pop of saltiness, balancing out the slightly sweet and charred cauliflower. You can use pork or turkey bacon here. I use a pair of kitchen scissors and cut up the strips of bacon into bite-sized pieces right over the sheet pan. If you want, you can also cook the bacon separately and add it to the finished dish. Diced pancetta, an Italian cured pork product that is similar to bacon, is a great substitute. Of course, if bacon isn’t your thing or you’re plant-based, you can also omit this entirely.
- Cranberries: This snackable dried fruit just screams holidays in the best way possible! I like sprinkling a handful on top of the finished dish to add another dose of sweetness and color. If you can, look for dried cranberries with no added sugars.
How to Make Roasted Cauliflower and Chickpeas
Preheat the oven to 425°F.
In a large mixing bowl, add the cauliflower florets, drained chickpeas, olive oil, maple syrup, fresh rosemary, fresh thyme, salt, and pepper. Toss everything together to coat using a spoon or your hands. Add the mixture to a baking sheet and bake for 25 minutes.
After 25 minutes, add the diced celery to the sheet pan. Using kitchen scissors, cut up the bacon strips into smaller, bite-sized pieces. Toss together and bake for another 20 to 25 minutes, or until the bacon is crispy.
Remove the sheet pan from the oven and sprinkle the cranberries on top. Toss everything together once again.
Add to a serving bowl and enjoy!
Try This With:
- Viral Chuck Roast
- Cider-Braised Pork Shoulder
- Mustard Salmon with Lemony Quinoa and Burst Cherry Tomatoes
HERB AND MAPLE ROASTED CAULIFLOWER WITH CHICKPEAS
Ingredients
- 1 head of cauliflower, cut into small florets
- 1 can chickpeas, drained, rinsed, and towel-dried
- 3 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon salt
- ½ teaspoon pepper
- 5 ribs of celery, cut into ¼ inch moons
- 4 slices of bacon, cut into ½ inch pieces
- ½ cup dried cranberries
Instructions
- Preheat the oven to 425°F.
- Combine the cauliflower florets, chickpeas, olive oil, maple syrup, fresh rosemary, fresh thyme, salt, and pepper in a large bowl and toss evenly to coat.
- Add the cauliflower mixture to a baking sheet and bake for 25 minutes.
- After 25 minutes, add the diced celery and bacon. Toss together.
- Bake for another 20-25 minutes.
- Remove from the oven, add the cranberries, and toss lightly.
- Serve and ENJOY!!
Sounds delicious, and looks beautiful plated! Adding this dish to my Thanksgiving menu.