Roasted Cauliflower with Chickpeas

ROASTED CAULIFLOWER WITH CHICKPEAS
2 T. ground coriander
1 t. cumin seeds
Salt, red/black pepper
¼ c. olive oil
1 T. grated fresh ginger
1 head of cauliflower, cut into florets
1 (19-oz.) can chickpeas, drained
1 Vidalia onion, sliced
Fresh parsley, garnish
Juice of 1 lime
Paprika

1. Preheat oven 400.
2. Mix together the coriander, cumin and ½ t. red pepper. Place in dry skillet over high heat and toast for 2 minutes or until it is fragrant.
3. Place the olive oil in a large bowl. Add the toasted spices.
4. Add the ginger, cauliflower, chickpeas and onions. Toss to coat evenly.
5. Season with additional pepper and salt.
6. Place on baking sheet lined with foil that has been sprayed with PAM.
7. Spread the mixture onto the baking sheet.
8. Roast in oven until cauliflower is tender, about 30 minutes. Maybe stir once or twice to keep from burning.
9. Remove from oven and garnish with parsley, squeeze lime juice and paprika.