💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
In a bowl, toss the vegetables and chickpeas with the olive oil, garlic, paprika, cumin, cayenne pepper, turmeric, cinnamon, salt and black pepper.
Bowl
3
Spread on a baking sheet lined with parchment paper in a single layer, without crowding.
Baking pan
4
Roast the vegetables and chickpeas in a hot oven (220°C / 430°F) 25–30 minutes, turning once, until the cauliflower is golden and crisp.
⚙ Oven roastingOvenBaking pan
💡Give it room in the pan: crowded vegetables steam instead of browning.
5
Drizzle the lemon juice on top, sprinkle the parsley and serve immediately.
254calories
9 gprotein
20 gcarbs
13 gfat
● protein 16%● carbs 34%● fat 49%
Per serving (229 g), of 4 servings
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Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Bowl· Also works: Pot (None)
By the steps, as the recipe is built now: another version or addition can change the list.
