No Carb No Meat Delight
Erik Miguel Aguilar
This dish is perfect for those who are looking for a low-carb and meat-free option. It's packed with flavor and nutrients that will leave you feeling satisfied and energized.
Nutrition Per Serving
- 1 large cauliflower head
- 1 can of chickpeas
- 1 red bell pepper
- 1 yellow bell pepper
- 1 small red onion
- 1/4 cup of olive oil
- 1 tsp of paprika
- 1 tsp of cumin
- 1 tsp of garlic powder
- Salt and pepper to taste
- 1/4 cup of chopped fresh parsley
- Preheat the oven to 400°F.
- Cut the cauliflower into small florets and place them in a large bowl.
- Drain and rinse the chickpeas and add them to the bowl with the cauliflower.
- Slice the red and yellow bell peppers into thin strips and add them to the bowl.
- Thinly slice the red onion and add it to the bowl.
- In a small bowl, whisk together the olive oil, paprika, cumin, garlic powder, salt, and pepper.
- Pour the spice mixture over the vegetables and toss to coat.
- Spread the vegetables out on a large baking sheet and roast for 25-30 minutes, stirring occasionally, until the vegetables are tender and lightly browned.
- Sprinkle with chopped parsley before serving.
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