Spaghetti with roasted cauliflower, chickpeas, garlic, lemon, and parmesan.
20 gParmesan cheese
0.5 cupChickpeas
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220 gCauliflower
10 gGarlic
120 gSpaghetti
1 tbspLemon Juice
1.5 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Cut cauliflower into florets and drain chickpeas.
Roast cauliflower and chickpeas with cooking oil and salt at 200°C / 400°F for 20 minutes.
Boil spaghetti for 10 minutes.
Toss spaghetti with roasted cauliflower, chickpeas, garlic, lemon juice, parmesan, salt, and black pepper.