Maple Lime Roasted Cauliflower and Chickpeas
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
Preparation
Preheat the oven to 425F and line 2 baking sheets with parchment paper.
Add the cauliflower to one tray along with paprika, coriander, onion powder, garlic powder, and a generous pinch of salt. Drizzle with 1-2 tablespoons of avocado oil, toss to coat, and spread out with cut side down. Bake on the bottom rack for 30 minutes, flipping after 20 minutes.
Add the chickpeas and 1 tablespoon of avocado oil to the second tray. Toss to coat and bake for 20 minutes on the middle rack. Remove, let cool for 5-10 minutes, then add chopped walnuts (if using), onion powder, ground coriander, and a pinch of salt. Toss to coat and bake for another 10 minutes.
While the cauliflower and chickpeas are baking, prepare the marinated onions by combining sliced red onion, grated garlic, lime zest and juice, maple syrup, red wine vinegar, extra virgin olive oil, minced cilantro, chopped dates, and a generous pinch of salt. Toss with clean hands, cover, and refrigerate until done.
Assemble the bowl by combining the roasted cauliflower, chickpeas, and marinated onions.
