1head of cauliflower (about 2 pounds)trimmed and cut into florets
2mediumcarrots (about 1 pound), cut into any shape you wish (see note)
115 oz can of no-salt-added chickpeas, rinsed and drained
Toppings: lemon juice, cilantro
Preheat oven to 425 degrees Fahrenheit. Line baking sheet with either parchment paper or silicone mat (See note).
In a large mixing bowl, toss cauliflower, carrots, and chickpeas with all the seasonings (minus lemon juice and cilantro) until well incorporated. Lay in a single layer on baking sheet and roast until cauliflower is softened, about 25-30 minutes, tossing halfway through. Remove from oven. While still hot, drizzle lemon juice and cilantro.
Cut the carrots into any shape you wish. Just make sure they're uniform in size. I've been doing matchsticks lately, as my baby's working on learning to take bites.
When tossing all the ingredients together, use your hands to ensure the dressing gets into all the nooks and crannies.
Keep in mind that baking time will depend on the size of your pieces so adjust accordingly.
Toss halfway through so all the sides get cooked evenly.
If you want more caramelized vegetables with crispier edges, don't line the baking sheet.
See above for suggestions on how to serve to babies and toddlers