Two things to know about me:
1. I love cauliflower.
2. I love chickpeas.
a lot. Like almost a little too much (just kidding there is no limit or law on how much you can love and/or consume cauliflower and chickpeas). So as you can image I love pairing these two together and particularity roasted. This one requires little ingredients. All the powder and spices are kitchen staples that I use on the regular and you can guarantee will be used on the regular, are cheap and make dishes taste better so why not invest in buying some? Other than the spices all you need is a can of chickpeas and some cauliflower.
Ingredients:
2 teaspoons chili powder1 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder (I omitted)
1 teaspoon sea salt
1 tablespoon fresh lime juice
1 tablespoon olive oil
1 tablespoon water
1 (15 oz.) can of chickpeas, drained and rinsed
1 small head cauliflower, washed and cut into bite-size florets
Okay so,
1. Preheat the oven to 400 degrees.
2. Mix all the seasonings together and stir in cauliflower and chickpeas
3. Spread cauliflower and chickpeas on a baking sheet for roasting
4. Roast for 30-35 minutes
The original recipe was made to be a taco filling, but I made mine with quinoa.
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| Cut cauliflower and rinse |
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| Pour the mixture of spices over and cover chickpeas and cauliflower |
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| Spread on a baking sheet for roasting |
Original recipe is from Two Peas & Their Pod from here: http://www.twopeasandtheirpod.com/roasted-cauliflower-and-chickpea-tacos/
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