Bang Bang Roasted Cauliflower and Chickpeas
Ingredients
Bang bang sauce
- 6 tbsp vegan mayo
- 4 tbsp sweet chili sauce
- 2 tbsp sriracha
- juice of 1/2 lime
For roasting
- 1 lb cauliflower florets (approx 1 small head)
- 1 15oz can chickpeas, drained and rinsed
- 2 tbsp olive oil
- kosher salt and pepper
Preparation
In a small bowl, whisk together all of the sauce ingredients. Adjust to taste and place in the fridge.
Cut large florets into quarters, making sure pieces are equally sized. Dry chickpeas with a kitchen towel, then combine with florets in a large mixing bowl. Add oil to coat and season with salt and pepper.
Spread florets and chickpeas on a large parchment-lined tray without crowding. Roast at 400°F until golden and caramelized in some spots, for 25-30 minutes, flipping halfway through the cook time.
While the veggies are roasting, warm the sauce on the stovetop. Bring to a boil, then simmer until the sauce thickens and changes color. Turn off the heat.
After the veggies are finished roasting, return them to the large mixing bowl. Add half of the warmed sauce, reserving the other half for serving, and mix until coated.
Add the cauliflower and chickpeas back to the parchment-lined tray. Broil on high for 2-3 minutes with the rack at the highest position.
Serve with extra sauce and enjoy. Best eaten right out of the oven. Serves 2-4 people.
