ooking at this dish, you'd almost think i had roasted the golden heirloom variety of cauliflower. instead, the rich golden yellow comes from turmeric and paprika - the perfect warming spices for cool summer evenings. this recipe makes a large batch, but could easily be halved. also to note: these spiced roasted chickpeas could be made on their own and thrown into summer salads or eaten as a snack! —aubrey | drum beets
large head cualiflower
cooked, drained chickpeas (or 2 x 14oz cans, or one large 25oz can)
preheat oven to 425. strain chickpeas and place them onto a clean dish towel or paper towel to dry.
chop cauliflower into smaller florets. peel and cut onion into large chunks.
line two baking sheets with parchment paper (for easy cleaning). on one sheet, combine cauliflower and onions. place dry chickpeas on the second.
in a small bowl, whisk together olive oil with spices and salt. divide this mixture and pour half onto the onions & cauliflower, and the other half on the chickpeas. use your hands to mix and coat vegetables & peas evenly.
place sheets into the oven and roast for 20-25 minutes, stirring occasionally, until chickpeas are crisped and vegetables start to caramelize and brown. i like to keep the chickpeas separate, because they crisp up a bit more and the vegetables have more room to roast (vs steam in a crowded pan). but once cooked, i combine everything into one large serving dish and top with a dusting of chopped parsley. serve warm or at room temperature.