INGREDIENTS
1
medium head cauliflower, cut into florets
1 15 ounce can
chickpeas, rinsed and drained
1 1/2 tsp
garlic powder
1 1/2 tsp
ground cumin
1 tsp
paprika
1 tsp
chili powder
1 tsp
kosher salt
2 tbsp
olive oil
1 tbsp
fresh lemon juice
1/2 cup
pomegranate arils
2 tbsp
chopped fresh parsley