Spiced Roasted Cauliflower with Crispy Chickpeas

Spiced Roasted Cauliflower with Crispy Chickpeas 

• 1 medium cauliflower head or 3 small cauliflower heads (about 2 pounds), cut into small florets

• 3 cups cooked chickpeas (2 15-oz cans, drained, rinsed, and patted dry)

• 1/2 cup olive oil

• 1 tbs. lemon juice

• 2 tsp. black mustard seeds

• 1 tsp. cumin seeds

• 1 tbs. curry powder

• 1/4 tsp. coriander

• 1/2 tsp. garam masala

• 1/2 tsp. smoked paprika

• 1 pinch cayenne

• 1/2 tsp. kosher salt

• 1/3 cup fresh cilantro or parsley, chopped

Preheat the oven to 425°F. Spread the cauliflower florets onto one baking sheet, and the chickpeas onto a separate baking sheet.

In a small bowl, whisk together the oil, lemon juice, spices, and salt. Divide the mixture roughly in half and pour over the cauliflower and chickpeas separately, mixing each tray with your hands to evenly coat. Roast until the cauliflower is tender and brown and the chickpeas are crispy, 20 to 25 minutes,  stirring and rotating the trays occasionally. =

Once cooked, combine the cauliflower and chickpeas in a serving bowl and top with chopped fresh cilantro or parsley. Serve with a dollop of greek yogurt, if desired!

---