-2 cups cauliflower, cut into florets
-1 white large onion, diced
-3 cloves garlic, minced
-15 oz can chickpeas, drained and rinsed ( about 1 1/2 cups)
-1/3 cup olive oil
-3 cups low sodium chicken broth
-1/2 cup raw cashews, chopped
-1/2 tsp cayenne
-1/3 cup fresh chopped cilantro
Preheat oven to 400 degrees.
In a large bowl, combine the cauliflower, chickpeas, garlic and onion.
In a separate bowl, whisk together the oil, chicken broth and cayenne. Pour the dressing over the vegetables and toss to coat. Spread the vegetables onto a baking or casserole dish.
Roast the vegetables, stirring occasionally, until tender and browned, about 40-45 minutes.
Remove from oven and top with chopped cashews and cilantro.
Serve and enjoy!