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Overhead shot of two bowls of sautéed kale with roasted chickpeas and cauliflower, with a scoop of romesco sauce and another bowl of romesco off to the left

Roasted Cauliflower Chickpea Bowls with Romesco Sauce

These Roasted Cauliflower Chickpea Bowls with Romesco Sauce are a super flavorful, simple plant based meal. The romesco sauce is incredibly delicious and the leftovers are great on toast, eggs, salads, and anything your heart desires! I love serving this over sautéed kale and brown rice. SO good!

Course Dinner, Lunch, Main Course
Cuisine Gluten Free, Plant Based, Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Author Molly | Spices in My DNA

Ingredients

For the roasted cauliflower and chickpeas

  • 1 (15.5 ounce) can chickpeas, drained and rinsed
  • 1 head cauliflower, cut into small florets
  • 1 1/2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

For the romesco sauce

  • 1 cup roasted almonds
  • 1/2 cup canned fire roasted tomatoes
  • 1 cup packed roasted red peppers (from a jar)
  • 2 cloves garlic
  • small handful flat leaf parsley
  • 1 1/2 tablespoons balsamic vinegar
  • 1 teaspoon paprika
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 3 tablespoons extra virgin olive oil

For serving

  • cooked brown rice, quinoa, or lentils
  • sautéed kale or spinach, or whatever greens you like!
  • lemon wedges
  • chopped flat leaf parsley
  • olive oil for drizzling

Instructions

roasted cauliflower and chickpeas

  1. Preheat oven to 425°F. Line a large rimmed baking sheet with parchment. Make sure your cauliflower and chickpeas are super dry (I dry them off as much as I can with paper towels, so they get crispy in the oven!), and add them to the baking sheet. Add the olive oil, paprika, smoked paprika, onion powder, garlic powder, salt, and pepper and toss to coat. Roast for 40-45 minutes, tossing occasionally, until golden and crispy on the edges.

romesco sauce

  1. Place almonds, tomatoes, roasted red peppers, garlic, parsley, balsamic vinegar, paprika, smoked paprika, salt, and olive oil in a food processor or blender. Blend until smooth (it will always be a little chunky because of the almonds) and taste to season with salt and pepper. Leftovers keep really well for a week or so in the fridge!

to serve

  1. Serve the roasted cauliflower and chickpeas over a bed of brown rice and sautéed kale. Top with a generous scoop of romesco, chopped parsley, a drizzle of olive oil, and a lemon wedge. Enjoy!

Recipe Notes

*My favorite way to enjoy this bowl is with brown rice and garlic sautéed kale, but you can use quinoa, cauliflower rice, lentils, or whatever grain you love! Sautéed spinach, swiss chard, or fresh arugula would be wonderful here too.
*The leftover romesco is amazing on salads, eggs, toast, and sandwiches. It will keep in the fridge for a week or so!