Roasted Cauliflower & Chickpeas

Recently I had a head of cauliflower & I pulled some chickpeas from the freezer because I love cauliflower dipped in hummus!  But then I saw a blog post about roasting cauliflower & I was intrigued.  I also remembered seeing a few posts about roasting chick peas, which I was also curious about.  Come to find out they both cook at the same temperature for the same amount of time, so why not roast them both at the same time?  This would be good for when you want a salty snack...

Roasted Cauliflower (and/or) Chickpeas
1 head cauliflower, stem removed
1 1/2 cups cooked chickpeas (garbanzo beans) or 1 can, drained
4 Tbsp. olive oil
salt, garlic, pepper - to taste

Preheat oven to 450.  Chop cauliflower into small pieces (but not tiny).  Pat chickpeas dry with paper towels.

 

Combine chickpeas, cauliflower, oil and a generous sprinkling of salt, garlic, and pepper in a large bowl.  Stir to combine.  Spread out in a single layer on a cookie sheet (I lined mine with parchment paper). 

Since my cookie sheet doesn't have edges I used the cauliflower to keep the chickpeas corralled & from rolling off the edges.

Place in oven and bake for about 30 minutes.  Cauliflower will have a "toasted" look when ready.  Do not over bake or the chickpeas will get too dry.

Some of my cauliflower pieces were too big- the smaller ones were better.

I'm going to have some of these roasted chickpeas and cauliflower on top of my salad today too.

Enjoy!

Lisa

P.S. Did you see Wardeh's post about the USDA food pyramid?  So well put!

Please feel free to comment this week, but our family is with a team working at an orphanage in Ensenada, Mexico, so I will not be able to approve or reply to comments until after July 1st.  These posts were written & publishing scheduled ahead of time- just for you!