Tender cauliflower and crispy chickpeas with shawarma inspired spices. This quick and easy combo is a total weeknight winner!
INGREDIENTS – serves 2
1/4c olive oil
1/2t garlic powder
1/8-4t red pepper flakes
1 small cauliflower head, cut into florettes
1 1/2c chickpeas, cooked or 1 can drained
Preheat oven to 400°F.
In a large bowl, stir together olive oil, salt, pepper, garlic powder, turmeric, cumin, cardamom, coriander and red pepper flakes. Put the cauliflower and chickpeas in the bowl and toss to coat then pour onto a parchment lined baking sheet. Roast for 20-25 minutes.
Serve over rice or in a pita with a little greek yogurt, chopped cucumber and tomatoes, and your favorite fresh greens.