Coconut Roasted Chickpeas and Cauliflower

Batch cooking is my saving grace. If I didn't prep things early in the week I would end up getting lazy and buying lunch throughout the week. I usually make a batch of different roasted vegetables to either throw on a salad or easily heat up. I LOVE roasted vegetables in my iron skillet - especially this coconut, chickpea, cauliflower delicous-ness!


1 head cauliflower
1 can chickpeas
1 Tbsp coconut oil
Salt + Pepper

Preheat oven to 400 degrees F. 

Cut the florets off of the cauliflower head and rinse. Strain and rinse can of chickpeas. 

Add coconut oil to iron skillet and put on medium heat to melt. Add the cauliflower and chickpeas and stir to fully coat. You might need to add more coconut oil if everything isnt coated evenly. Add salt and pepper and remove from heat.

Place in oven for 30-40 minutes. Stir every once in a while to make sure the tops don't burn and everything is cooking evenly. 

 Enjoy on salads, with quinoa, heated up as a snack, ect. Refrigerate for up to a week.