Sticky Sesame Cauliflower and Chickpeas

Ingredients

1 head cauliflower, cut into florets

1 can chickpeas, rinse and drain

Olive oil

garlic powder

onion powder

sea salt

fresh cracked black pepper

2 Tbsp sesame seeds

Green onions, for garnish

Sauce:

2 cloves garlic, minced

1/3 cup soy sauce

1/3 cup pure maple syrup

1 Tbsp toasted sesame oil

1/2 tsp ground ginger

3 Tbsp rice vinegar

2 tsp sriracha

1 tbsp cornstarch

1/4 cup water

Directions

Preheat the oven to 425 degrees F. Line a pan with parchment paper or a silicone mat.

Place cauliflower florets and chickpeas on the baking sheet. Drizzle with oil. Generously sprinkle with garlic powder, onion powder, salt, and pepper. Roast in the oven for 30-35 minutes, stirring halfway through.

While the cauliflower and chickpeas are baking, make the sauce. In a saucepan over medium heat, add the garlic, soy sauce, maple syrup, sesame oil, ground ginger, rice vinegar, and Sriracha. Whisk until well combined and bring to a simmer. Mix the cornstarch and water in a small bowl and then add it to the boiling sauce. Whisk until well combined and sauce thickens, about 2 minutes. Turn off heat and set aside.

Once the cauliflower and chickpeas are done, add the sauce all over the top. Stir until everything is evenly covered in the sauce. Sprinkle sesame seeds on top and stir. Serve with rice and top with more sesame seeds and green onions.