Sheet Pan Spicy Cauliflower and Chickpeas
I feel like I was born again at age 25 when after a lifetime of eating the plainest foods (white rice and salt was my favorite meal growing up) I discovered a love of all things spicy. I'm not sure if it was pregnancy related, but the reason it happened doesn't matter. What matters is that I found a whole new world of flavor that made eating healthy feel like a party in my mouth.
If you're still not part of the spicy club, don't lose hope. Maybe one day you'll wake up craving it like I did. If you're already there, you're going to love this addicting side dish. Be prepared to eat the whole tray.
1 head cauliflower, cut into small florets
1 can chickpeas, drained
2 Tbsp olive oil
1 tsp sea salt
1 tsp freshly ground black pepper
2 Tbsp soy sauce or coconut aminos
1/2-1 tsp Tabasco hot sauce (depending on how spicy you want it)
1 Tbsp white wine vinegar or apple cider vinegar
1 tsp honey, optional
1 tsp garlic powder
1/2 tsp ginger
1/2 tsp chili flakes, plus more to top
handful of fresh chives, to top
Preheat the oven to 200°C or 400°F.
Place the cauliflower and chickpeas on a baking sheet lined with parchment paper and drizzle with olive oil, salt, and pepper.
Roast cauliflower for 25-30 minutes, or until tops start turning golden brown.
While the cauliflower is roasting, in a small bowl combine the soy sauce, hot sauce, vinegar, honey (if using) garlic powder, ginger, and chili flakes. Mix with a fork to combine.
Remove from the oven and use a kitchen brush to paint the hot sauce mixture over the cauliflower and chickpeas.
Return the tray to the oven and bake for another 10 minutes.
Remove from oven and top with fresh chives.