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roasted cauliflower and chickpeas in a grey bowl

Amazing recipe with roasted cauliflower, dukkah, and lemon

  • Author: Elena
  • Total Time: 30 minutes
  • Yield: 4 serves as a side dish or 2 as main 1x
  • Diet: Gluten Free


This simple recipe will change the way you see cauliflower forever. Take this humble vegetable to another level by roasting it with dukkah and lemon. Enjoy!



1 head of cauliflower chopped or torn into small florets

1 can of organic, BPA-free chickpeas, drained. No need to rinse the chickpeas

2-3 tbsp of extra virgin olive oil

2 tbsp of good quality dukkah

Lemon juice from one medium-sized lemon

1/2 cup chopped fresh coriander (cilantro)

Pinch of salt


Heat the oven to 200'C (400'F).

Toss the cauliflower and chickpeas in a large bowl with olive oil, dukkah, and a pinch of salt.

Roast for 20-25 minutes until the cauliflower looks nice and golden. The roasting time might vary depending on your oven. Let it cool a little.

Transfer roasted cauliflower and chickpeas into a mixing bowl, add lemon juice and coriander leaves, toss and serve!


Store any leftovers in an airtight container and enjoy the next day.


  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: salad
  • Method: oven cooked
  • Cuisine: Middle eastern

Keywords: cauliflower, roasted cauliflower, cauliflower with chickpeas