roasted cauliflower with chickpeas

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Roasted Cauliflower with Chickpeas from Michelle:

1 head of cauliflower cut into florets 
1 can chickpeas

2.5 tbsp honey, divided (I used one packet of stevia)

3 tbsp olive oil (or more - I don’t measure), divided

¾ tbsp smoked paprika

¾ tsp salt

1 tsp garlic powder

1 avocado (I did more), chopped

½ cup chopped parsley

⅓ cup red onion, minced

Juice of 1lime

¼ cup Sunflower seeds

Preheat the oven to 425. 

Add the cauliflower and chickpeas to a bowl, toss with olive oil, stevia or honey, smoked paprika, garlic

powder and salt. Toss to combine. Spread the mixture onto a sheet pan, roast for 30-35

minutes, until tender and brown. 

Add the roasted cauliflower and chickpeas to a bowl, add the avocado, parsley, onion, lime juice,

the remainder of the olive oil. Toss to combine. Top with sunflower seeds

Notes: I have found that I want the cauliflower to cook longer than the chickpeas so I season them separately and start the cauliflower 10-15 minutes before the chickpeas. 

If not eating the whole thing at once, dish up how much you’ll be eating and only add as much avocado as you want with it. It makes great leftovers but not with the avocado in it. So I just add it to each portion as I eat it.