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Savory Cauliflower and Chickpea Biscuits with Rosemary

Name: Savory Cauliflower and Chickpea Biscuits with Rosemary
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 servings
Cuisine: Mediterranean
Ingredients: 1 small head cauliflower (about 4 cups florets); 1 can (15 oz) chickpeas, drained and rinsed; 1/3 cup finely chopped fresh rosemary leaves; 1/2 cup chickpea flour (or another gluten-free flour); 2 tablespoons ground flaxseed mixed with 6 tablespoons water (flax egg); 1/4 cup nutritional yeast; 1 small onion, finely diced; 2 cloves garlic, minced; 1 teaspoon baking powder (gluten-free); 1/2 teaspoon smoked paprika; 1/2 teaspoon sea salt; 1/4 teaspoon black pepper; 2 tablespoons olive oil (plus extra for brushing); 1 tablespoon lemon zest for brightness

By PowerProteinPlates Editorial TeamPublished Apr 25, 2026 | Updated Jul 22, 2026

Mediterranean 40 mins high-proteineasy-recipeswhole-foodssnack-ideasmeal-prep-friendlybudget-friendly

Savory Cauliflower and Chickpea Biscuits with Rosemary with measured ingredients, 40-minute timing, 12-serving yield, and step-by-step instructions for protein-focused meals, snacks, smoothies, and meal preparation.

Prep 15 min

Cook 25 min

Total 40 min

Servings 12

Difficulty easy

Cuisine Mediterranean

Ingredients

Servings 12

1 small head cauliflower (about 4 cups florets)
1 can (15 oz) chickpeas, drained and rinsed
1/3 cup finely chopped fresh rosemary leaves
1/2 cup chickpea flour (or another gluten-free flour)
2 tablespoons ground flaxseed mixed with 6 tablespoons water (flax egg)
1/4 cup nutritional yeast
1 small onion, finely diced
2 cloves garlic, minced
1 teaspoon baking powder (gluten-free)
1/2 teaspoon smoked paprika
1/2 teaspoon sea salt
1/4 teaspoon black pepper
2 tablespoons olive oil (plus extra for brushing)
1 tablespoon lemon zest for brightness

Powerproteinplates Savory Vegan Cauliflower and Chickpea Biscuits with Rosemary ingredients image

Instructions

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Steam cauliflower florets until tender, about 8-10 minutes. Transfer to a large bowl and mash until mostly smooth with some chunks for texture.
Pulse chickpeas 5-6 times in a food processor to roughly break them up without pureeing.
Combine mashed cauliflower, pulsed chickpeas, diced onion, minced garlic, rosemary, chickpea flour, nutritional yeast, baking powder, smoked paprika, sea salt, black pepper, flax egg, and optional lemon zest in a bowl.
Mix thoroughly until sticky dough forms. If dough is too wet, add more chickpea flour; if too dry, add a splash of water or olive oil.
Shape dough into 12 equal biscuits and place spaced apart on the baking sheet.
Brush tops lightly with olive oil to promote browning and crispiness.
Bake for 20-25 minutes until golden brown and firm.
Let cool slightly before serving. Store in an airtight container in the fridge up to 5 days or freeze for longer storage.
Serve warm as a savory snack, with vegan dips, or as a convenient high-protein on-the-go option.