When it’s cold outside (it’s currently 12 degrees as I write this) high heat roasting is the way to go. It doesn’t make your house feel like a hotbox, and the results are extra delicious.
Cauliflower is a vegetable that I generally could take or leave, but when roasted, it’s transformed into something I love. Especially when coated with Ava Jane’s Kitchen Avocado Oil and two delicious seasoning blends — Nana’s Italian Seasoning and Sayulita Steak & Veg at the end — and served alongside crunchy roasted chickpeas and shrimp. Oh, and it’s all made on one pan? Yes, please!
You’ll start by drying your chickpeas well. This way they’ll get good and crispy. I used a clean kitchen towel. When you do it, you’ll notice that some of the skins come off; this is okay. They don’t all have to come off, but just get rid of the skins that do.
You’ll toss the chickpeas and cauliflower with oil and spices, and then add your shrimp to the same pan later. If you line your pan with foil before you start, you’ll have virtually no cleanup.
- 1 cup cooked chickpeas
- 2 cups riced cauliflower
- 1 tsp Ava Jane’s Kitchen Nana's Italian Seasoning
- 2 tbsp Ava Jane’s Kitchen Avocado Oil divided
- 1 lb raw shrimp
- 1 Juice of lemon
- 1 tbsp Ava Jane’s Kitchen Sayulita Steak & Veg spice blend
- Fresh chopped parsley optional
- Colima Sea Salt & fresh ground pepper to taste
- Preheat oven to 425 degrees F.
- Drain your chickpeas and rinse well. Spread a clean kitchen towel on a clean surface and spread the chickpeas on the towel. Dry them as well as you can, discarding any skins that come off.
- Toss the chickpeas and cauliflower with the Italian Seasoning and half of the oil.
- Spread on a baking sheet and roast for 25 minutes.
- Remove and add the shrimp and toss with the remaining oil.
- Continue roasting for 6-8 minutes, until shrimp is pink.
- Remove and drizzle with the lemon juice. Sprinkle with the Sayulita Steak & Veg and parsley if using.
- Serve immediately.