Crispy Cauliflower Chickpeas

Ingredients

• 1 bag of Cauliflower Florets
• 1 15 oz can chickpeas rinsed and drained
• 2 B'gan frozen garlic cubes
• 1 1/2 tsp ground cumin
• 1 tsp paprika
• 1 tsp chili powder
• 1 tsp B'gan kosher salt
• 2 tablespoons olive oil
• 1 tablespoon B'gan lemon juice
• Pomegranate seeds for garnish
• Fresh Parsley for garnish

Directions

Preheat oven to 400° F.
Place cauliflower florets and chickpeas in a large bowl. Add the garlic cubes, cumin, paprika, chili powder, and salt. Drizzle with olive oil and lemon juice. Stir until the cauliflower and chickpeas are well coated. Place on a large baking sheet and bake for 40-45 minute or until the cauliflower and chickpeas are slightly crisp. Remove from the oven and top with pomegranate seeds and parsley ONLY before serving. To rewarm put oven on low temp. and keep uncovered to keep it's crispy goodness.