Sumac-Spiced Roasted Cauliflower with Pomegranate Molasses and Chickpeas

Ingredients

• 1 large head cauliflower, cut into florets
• 1 can chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 tablespoon sumac
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

• 2 tablespoons pomegranate molasses
• 1 tablespoon lemon juice, freshly squeezed
• 1 teaspoon honey
• 1 teaspoon red pepper flakes

• 1 cup fresh parsley, chopped
• 1 cup pomegranate seeds, fresh

Method

1. 01
   Preheat your oven to 400°F (200°C).
2. 02
   In a large bowl, combine cauliflower florets, chickpeas, olive oil, sumac, ground cumin, salt, and black pepper. Toss until well coated.
3. 03
   Spread the cauliflower and chickpeas mixture evenly on a baking sheet lined with parchment paper.
4. 04
   Roast in the preheated oven for 30-35 minutes, stirring halfway through, until the cauliflower is golden and tender.
5. 05
   While the cauliflower is roasting, prepare the pomegranate molasses drizzle by mixing pomegranate molasses, lemon juice, honey, and red pepper flakes in a small bowl.
6. 06
   Once the cauliflower and chickpeas are roasted, transfer them to a serving platter.
7. 07
   Drizzle the pomegranate molasses mixture over the roasted cauliflower and chickpeas.
8. 08
   Garnish with fresh parsley and pomegranate seeds before serving.