I love vegetables but for some reason I was never much a fan of cauliflower -I kind of just thought it was boring. Cauliflower was basically something I would add to my crudite' platter at Thanksgiving for variety and never really buy any other time of the year. I don't know what possessed me to grab a bunch while shopping one day but I did and now I buy a bunch every time I go to the store. As soon as I get home I wash it and cut it up and then I can grab some whenever I am looking for a healthy snack. I love it plain and I love it with hummus (we always have some on hand.) I found this recipe in Parent magazine and thought - "hey, I have cauliflower, why not try it." This was so good, both Little Man and Sweet Girl munched on it and asked me to make it again. Sweet Girl even suggested we make some for our next neighborhood get-together. I just may do that. This is a recipe for Roasted Chickpeas and Cauliflower, I have made roasted chickpeas before but I didn't care for them - these were great! The recipe calls for garam masala which I didn't have in the house at the time but have added to my grocery list and will make this again as soon as I get it. Instead I added turmeric and a little extra cumin (my favorite spice) in its place - it worked out fine. Enjoy!
2 cans of chickpeas, drained well and spread out on a towel to drain some more
1 1/2 Tablespoons olive oil
1 Tablespoon garam masala
1 1/4 teaspoon kosher salt
1 head cut into 1 inch florets
2 Tablespoons olive oil
1 teaspoon cumin
1 teaspoon salt
1 teaspoon garam masala
Preheat oven to 400 degrees. Toss chickpeas with olive oil and arrange in a single layer on baking sheet. Toss cauliflower with oil and spices and spread on another baking sheet. Roast both, tossing every 10 minutes, until chickpeas are crispy and golden and cauliflower is golden and soft, about 30 minutes.
While the chickpeas are still hot toss them with the spices.
Serve either warm or at room temperature. To retain crispiness do not cover.