A delightful twist on roasted cauliflower, enhanced with chickpeas and red onion for a flavorful and nutritious dish.
Preheat your oven to 400°F (200°C).
Preheating the oven ensures even cooking and optimal browning.
Cut the cauliflower into bite-sized florets and place them in a large bowl.
Cutting the cauliflower into uniform pieces helps them cook evenly.
Slice the red onion into thick half-rings and add them to the bowl.
Thick slices of onion will caramelize beautifully during roasting.
Add the cooked chickpeas to the bowl.
Ensure the chickpeas are well-drained to prevent sogginess.
Drizzle the olive oil over the ingredients in the bowl, then season with salt and black pepper to taste. Toss everything to coat evenly.
Use your hands or a spatula to ensure all pieces are well-coated.
Spread the mixture evenly onto a baking sheet, ensuring there is space between pieces.
Avoid overcrowding the baking sheet to allow proper roasting.
Roast in the preheated oven for 20-30 minutes, stirring every 10 minutes to ensure even browning.
Stirring helps achieve a uniform golden color and crispy texture.
Once the cauliflower is golden and tender, remove the baking sheet from the oven.
Let the roasted vegetables cool slightly before serving to enhance their flavor.
Serve the roasted cauliflower mixture as a side dish or as a topping for salads or pasta. Enjoy!
Garnish with fresh herbs like parsley or cilantro for added freshness.
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