Crispy Sheet Pan Garlic Parmesan Cauliflower And Chickpeas

1 medium head cauliflower (cut into bite-sized florets)

2 15-oz cans chickpeas (drained and pat dry, 425 g cans)

¼ cup extra virgin olive oil (60 mL)

1 tsp paprika

½ tsp each salt and pepper

4 cloves garlic (minced)

¼ cup grated parmesan cheese

½ lemon (zest and juice)

2 Tbsp chopped Italian parsley

Prep: Preheat oven to 425°F (218°C). On a rimmed baking sheet, toss together 1 medium head cauliflower (chopped), 2 15-oz cans chickpeas (drained and pat dry), ¼ cup extra virgin olive oil, 1 tsp paprika, ½ tsp each salt and pepper, and 4 cloves garlic (minced).
Bake: Bake for 25 to 30 minutes, or until cauliflower is tender and chickpeas are crispy. Sprinkle ¼ cup grated parmesan cheese over the whole sheet and return to the oven for 5 minutes, or until cheese is a bit melty and golden brown.
Serve: Top with the grated zest and juice from ½ lemon and 2 Tbsp chopped Italian parsley. Enjoy!

Course🍚Side Dish

Diets🥕Vegetarian🌾Gluten-free...

Category🥬Vegetable Dish

CuisineMediterranean

Occasions🏡Casual Gathering📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m