Crispy Sheet Pan Garlic Parmesan Cauliflower And Chickpeas

Name: Crispy Sheet Pan Garlic Parmesan Cauliflower And Chickpeas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 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

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Prep Time: 15 minutes

Cook Time: 25 minutes

Total: 40 minutes

Servings: 6

Crispy Sheet Pan Garlic Parmesan Cauliflower And Chickpeas

Ingredients

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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 paprika½ tsp each salt and pepper4 cloves garlic (minced)¼ cup grated parmesan cheese½ lemon (zest and juice)2 Tbsp chopped Italian parsley

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Instructions

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Step 1

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).

Step 2

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.

Step 3

Serve: Top with the grated zest and juice from ½ lemon and 2 Tbsp chopped Italian parsley. Enjoy!