This is a blissfully easy and delicious recipe. Just as good at room temperature, it's perfect for an easy outdoor dinner party. The combination of filling cauliflower and nutritious chickpeas make it a perfect meatless alternative at lunch time. I certainly enjoyed the leftovers for my lunch the next day!!

My trick (thanks to Cook's Illustrated) of preheating the sheet pan cuts down on 15-20 minutes of cook time. I use this trick all the time for roasted broccoli and this other variation of roasted cauliflower with chili, garlic, capers and lemon.

Gwyneth's recipe also called for parsley where I have subbed cilantro. I've tried it both ways and prefer the brightness of the cilantro, but if you don't care for cilantro you could add arugula, parsley, or other herbs in its place.

Roasted Cauliflower and Chickpeas

adapted from Gwyneth Paltrow's, "It's All Good"

serves 4

Ingredients

1, 14oz can of chickpeas, rinsed, drained and dried
1 cauliflower head, cut up into florets
2 tablespoons olive oil
Sea salt and freshly ground black pepper
1/2 teaspoon of red pepper flakes
1 teaspoon of lemon zest
Fresh cilantro

Dressing

3 tablespoons white wine vinegar
2 tablespoons whole grain Dijon Mustard
5-6 tablespoons of olive oil
Sea salt and freshly ground black pepper

Directions

Place a sheet pan in a cold oven and preheat to 425 F.

Place the cauliflower florets and chickpeas in a medium bowl, sprinkle with olive oil, salt, pepper, red pepper flakes and lemon zest. Toss well.

Line the hot sheet pan with a piece of parchment paper or aluminum foil. Carefully place the ingredients on the hot pan and roast for approximately 30-35 minutes or until the cauliflower is golden. Stir once or twice to ensure even browning. Meanwhile mix together the dressing ingredients (you can use the same bowl you seasoned the cauliflower in).

Place the cauliflower and chickpeas in the bowl with the dressing. Toss to coat and add cilantro to taste. Enjoy immediately or serve at room temperature.