Roasted Cauliflower & Chickpea with Tomato

A fiber-forward tray bake, gentle on purines.

3 servings

An original recipe. The dish is ours, so you will not find it in a food database. Each ingredient below is a real USDA FoodData Central food, and every nutrition number is calculated from those records.

Ingredients

Each links to its USDA FoodData Central record.

Servings

CauliflowerCauliflower, raw300 g
ChickpeasChickpeas (garbanzo beans), mature seeds, cooked, boiled, without salt240 g
TomatoTomatoes, red, ripe, raw, year round average200 g
OnionOnions, raw80 g
GarlicGarlic, raw10 g
Olive oilOil, olive, salad or cooking14 g

Nutrition per serving

Tap any value to see the USDA foods behind it.

Energy
Protein
Total fat
Saturated fat
Total carbohydrate
Fiber
Sodium
Potassium
Phosphorus

Method

1Roast cauliflower and chickpeas with olive oil and garlic until crisp.
2Toss with warm tomato and onion; finish with herbs.

Suited to: Dyslipidemia / CVD risk, Overweight / obesity, Cancer risk reduction, Diverticular disease, Gout