* 1 small head of cauliflower, cut into florets * 1 tsp smoked paprika * 1/2 tsp ground coriander * 1/2 tsp onion powder * 1/2 tsp garlic powder * 1-2 tbsp avocado oil
**Chickpeas**
* 1, 15 oz can of chickpeas, drained and rinsed * 1 tbsp avocado oil * 1/4 cup walnuts, chopped (optional) * 1/2 tsp onion powder * 1/2 tsp ground coriander
**Marinated Onions**
* 1/4 medium red onion, thinly sliced into strips * 1 clove garlic, grated * Zest and juice of 1 lime * 1-2 tbsp maple syrup * 1 tbsp red wine vinegar * 1 tbsp extra virgin olive oil * 1/4 cup cilantro, stems removed and minced * 1/4 cup dates, chopped * Kosher salt to taste
###Instructions
1. Preheat the oven to 425F then line 2 baking sheets with parchment paper.
1. To 1 tray add the cauliflower along with paprika, coriander, onion powder, garlic powder and a generous pinch of salt. Drizzle with a tbsp or more of oil then toss together to evenly coat the cauliflower. Spread the cauliflower pieces out, placing pieces cut side down on the tray. Bake in the oven on the bottom rack for 30 mins, flipping the cauliflower after 20 mins.
1. To the 2nd tray, add chickpeas and oil. Toss to coat and bake for 20 mins on the middle rack. Remove and allow to cool for 5-10 mins. Top with the walnuts and spices along with a pinch of salt then toss to coat. Bake for another 10 mins.
1. While everything bakes, prepare the marinated onions. Add the onions, garlic, lime zest and juice , maple syrup, vinegar, olive oil, cilantro, dates, and a generous pinch of salt. Using clean hands, toss the onions together until fully coated then cover and place in the fridge until everything is done baking.
1. Transfer the onion mixture to the tray of cauliflower and toss together to coat.
1. To assemble, serve the roasted cauliflower over your grain or starch of choice then top with the crispy chickpeas and walnuts. Use any of the dressing left in the bowl of marinated onions to drizzle over top then enjoy.
1 Comment
###Ingredients
**Roasted Cauliflower**
* 1 small head of cauliflower, cut into florets
* 1 tsp smoked paprika
* 1/2 tsp ground coriander
* 1/2 tsp onion powder
* 1/2 tsp garlic powder
* 1-2 tbsp avocado oil
**Chickpeas**
* 1, 15 oz can of chickpeas, drained and rinsed
* 1 tbsp avocado oil
* 1/4 cup walnuts, chopped (optional)
* 1/2 tsp onion powder
* 1/2 tsp ground coriander
**Marinated Onions**
* 1/4 medium red onion, thinly sliced into strips
* 1 clove garlic, grated
* Zest and juice of 1 lime
* 1-2 tbsp maple syrup
* 1 tbsp red wine vinegar
* 1 tbsp extra virgin olive oil
* 1/4 cup cilantro, stems removed and minced
* 1/4 cup dates, chopped
* Kosher salt to taste
###Instructions
1. Preheat the oven to 425F then line 2 baking sheets with parchment paper.
1. To 1 tray add the cauliflower along with paprika, coriander, onion powder, garlic powder and a generous pinch of salt. Drizzle with a tbsp or more of oil then toss together to evenly coat the cauliflower. Spread the cauliflower pieces out, placing pieces cut side down on the tray. Bake in the oven on the bottom rack for 30 mins, flipping the cauliflower after 20 mins.
1. To the 2nd tray, add chickpeas and oil. Toss to coat and bake for 20 mins on the middle rack. Remove and allow to cool for 5-10 mins. Top with the walnuts and spices along with a pinch of salt then toss to coat. Bake for another 10 mins.
1. While everything bakes, prepare the marinated onions. Add the onions, garlic, lime zest and juice , maple syrup, vinegar, olive oil, cilantro, dates, and a generous pinch of salt. Using clean hands, toss the onions together until fully coated then cover and place in the fridge until everything is done baking.
1. Transfer the onion mixture to the tray of cauliflower and toss together to coat.
1. To assemble, serve the roasted cauliflower over your grain or starch of choice then top with the crispy chickpeas and walnuts. Use any of the dressing left in the bowl of marinated onions to drizzle over top then enjoy.
[Source](https://www.instagram.com/reel/Cyj3J6xs2o3/)