Directions
- 1Preheat oven to 425 degrees.
- 2Cut cauliflower into florets and remove the skins from the chickpeas.
- 3Toss cauliflower and chickpeas with olive oil, honey, paprika, cumin, garlic powder, and salt.
- 4Spread the mixture on a sheet pan and roast for 30-35 minutes until tender and brown.
- 5In a bowl, combine the roasted cauliflower and chickpeas with avocado, parsley, red onion, sunflower seeds, and lime juice. Toss to combine.
- 6Serve and drizzle with extra honey.
Ingredients
- 1 medium head cauliflower
- 1 can chickpeas
- 2.5 tbsp honey
- 1 tbsp honey for serving
- 1 tbsp agave
- 3 tbsp olive oil
- 0.75 tbsp paprika
- 1 tsp cumin
- 1 tsp garlic powder
- 0.75 tsp salt
- 1 ripe avocado
- 0.5 cup chopped parsley
- 0.33 cup red onion
- 0.25 cup sunflower seeds
- 1 tbsp lime juice
Equipment
ovenbowlsheet pan
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