Roasted Cauliflower with Chickpeas, Olives, & Lemon

INGREDIENTS:

1 lg head of cauliflower, broken into florets 

1 16 oz can of chickpeas, drained and dried 

3 shallots, peeled and quartered 

1/3 cup Castelvetrano olives, pitted

1 lemon, sliced thin

1 Tbs Dijon mustard

1/3 cup olive oil 

Salt and pepper to taste 

Parsley for garnish 

METHOD:

Preheat oven to 415 with 2 large baking sheets inside. Toss everything (omitting the parsley) in a large bowl. Spread the mix evenly over the two hot sheet trays making sure the veggies are not to cramped. Roast for 30-45 minutes or until the cauliflower is tender and chickpeas are crispy. Finish with parsley, a drizzle of olive oil and crunchy salt before serving. 

*For breakfast add a soft boiled egg, lunch serve over greens, and at dinner time this is a perfect side with a roasted chicken or fish.