At a glance

Read through the method once, then measure every ingredient before you begin.

• Yield: 4 bowls
• Prep time: 18 minutes
• Cook time: 28 minutes

The listed weights are the reviewed basis for nutrition; household measures are rounded for practical cooking.

Estimated nutrition per serving

Serving basis: One serving from the editor-reviewed yield of 4 bowls.

• Calories: 530 kcal
• Protein: 28 g
• Carbohydrates: 72 g
• Fat: 18 g
• Fiber: 20 g
• Sodium: 234 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Ingredients

Measure these ingredients for the full reviewed recipe yield.

• 1 3/4 lb (800 g) cauliflower florets
• 3 3/4 cups (600 g) cooked chickpeas without salt, drained and patted dry
• 1 cup (240 g) nonfat plain Greek yogurt
• about 1 1/2 cups (240 g) pomegranate arils
• 1/3 cup (40 g) raw almonds, chopped
• 1 1/2 packed cups (60 g) chopped fresh parsley
• 2 tablespoons (30 g) tahini
• 1/3 cup (80 g) fresh lemon juice
• 1 tablespoon (14 g) olive oil
• 2 teaspoons (4 g) ground cumin
• 2 teaspoons (5 g) paprika
• 1 teaspoon (3 g) garlic powder

Ingredients, continued

Finish measuring the remaining ingredients before you begin.

• 1/4 teaspoon (1.5 g) fine salt

Directions

1. Heat the oven to 425°F (220°C). Toss the cauliflower and chickpeas with the olive oil, cumin, paprika, garlic powder, and salt and divide between two large rimmed sheet pans.

2. Roast, swapping racks and turning once, until the cauliflower is browned and the chickpeas are hot and lightly crisp, 25 to 28 minutes.

3. Whisk the yogurt, tahini, and lemon juice until smooth.

4. Divide the cauliflower and chickpeas among four bowls, drizzle with the sauce, and finish with pomegranate, almonds, and parsley.

Sources

1. USDA FoodData Central — April 2026 data release