Step 1

Prep: Preheat oven to 425°F (218°C). On a rimmed baking sheet, toss together 1 medium head cauliflower (chopped), 2 15-oz cans chickpeas (drained and pat dry), ¼ cup extra virgin olive oil, 1 tsp paprika, ½ tsp each salt and pepper, and 4 cloves garlic (minced).

Step 2

Bake: Bake for 25 to 30 minutes, or until cauliflower is tender and chickpeas are crispy. Sprinkle ¼ cup grated parmesan cheese over the whole sheet and return to the oven for 5 minutes, or until cheese is a bit melty and golden brown.

Step 3

Serve: Top with the grated zest and juice from ½ lemon and 2 Tbsp chopped Italian parsley. Enjoy!