Recipe provided by Kerin Gould from Produce With A Purpose
1⁄2 head cauliflower, trimmed and broken into florets
6 -8 small yellow potatoes, such as Dutch or fingerling cut into dice-sized pieces
1 cup cooked garbanzos
Ingredients
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon salt
1 teaspoon pepper
1⁄4 cup fresh parsley chopped
Directions
Mix oil and lemon in a bowl
whisk in spices and herbs
Toss potatoes and cauliflower in mixture until well-coated
Put in a large baking dish (don’t pile up several layers deep)
At 425 degrees roast for 25-30 minutes, stirring/flipping occasionally to get crunchy edges and even cooking.
