MY OVEN ROASTED CHICKPEAS (Garbanzos)-CAULIFLOWER STAKES & PESTO!

This is an easy vegetarian meal that includes your protein and veggies in one meal. I modified my Pesto recipe to include Cilantro leaves, just click my link below and add cilantro to-taste.
 
Category:  Entrée 
Approx. Prep and Cook Time:   35 TO 40 Minutes
Approximate Cost:    $6.20 or $2.06 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free   _X_   Vegetarian _X_ 
Servings: 3 TO 4
 
INGREDIENTS
1 medium head cauliflower clean of leaves and sliced in 1” steaks ($3.00)
1 15 oz. can chickpeas drained, rinsed and drain again ($1.25)
1 ½ tbsp. Angie’s basting olive oil (.50)
½ to 1 tsp. lemon pepper seasoning (.10)
½ to 1 tsp. Angie’s dry seasoning (my link below) (.25)
¾ teaspoon ground pepper (.10)
4 tbsp. Angie’s Basil-Cilantro pesto (my link below) ($1.00)
 
DIRECTIONS
Preheat oven to 450°F. Line a baking sheet with aluminum foil or a copper bake mat.
Remove the cauliflower leaves and sliced in 1” steaks. I Also use the cauliflower bite-size florets leftover from the stakes cuts and save any stems for making stock later.
Add florets and chickpeas onto your prepared baking dish and toss with my basting olive oil, lemon pepper, ground pepper and my dry seasoning.
Place into the preheated oven and bake for about 20 to 30 minutes depending on your oven.
Once cauliflower and chickpeas have roasted for 20 minutes, if the cauliflower is somewhat tender, remove from oven and blend with the Basil-Cilantro pesto sauce to coat.
Increase oven temp to broil, put the pan back in the oven and broil for about 5 to 7 minutes. Remove from oven and serve. Garnish with scallions or any herb.
 
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
Angie’s Homemade Pesto   http://www.angieslifehacks.com/cuisine/angies-homemade-basil-pesto-sauce