Sheet Pan Roasted Cauliflower and Chickpeas

Ingredients

• •1 large head cauliflower, cut into florets
• •1 can (15 oz) chickpeas, drained and rinsed
• •3 tablespoons olive oil
• •1 teaspoon ground cumin
• •1 teaspoon paprika
• •1/2 teaspoon garlic powder
• •1/2 teaspoon salt
• •1/4 teaspoon black pepper
• •2 tablespoons lemon juice
• •2 cloves garlic, minced
• •1/4 cup fresh parsley, chopped

Directions

1. 1Preheat oven to 425°F (220°C).
2. 2Toss cauliflower florets and chickpeas with olive oil, cumin, paprika, garlic powder, salt, and pepper on a large sheet pan.
3. 3Spread in a single layer and roast for 25-30 minutes, stirring halfway through, until cauliflower is golden and crispy.
4. 4In a small bowl, whisk together lemon juice and minced garlic.
5. 5Remove sheet pan from oven and drizzle lemon-garlic mixture over the roasted vegetables.
6. 6Toss to coat and sprinkle with fresh parsley before serving.

💡 Dry chickpeas thoroughly before roasting them with cauliflower; wet chickpeas stay leathery while the cauliflower browns.

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