Sriracha Cauliflower and Chickpea Sheet Pan Meal

eatingbirdfood.com

Katiezenith

1 medium head cauliflower, broken into florets

1 15 oz can chickpeas, drained, rinsed and patted dry

1 ½ Tablespoons olive oil

¾ teaspoon sea salt

¾ teaspoon ground pepper

cooked brown rice or quinoa, for serving (optional)

subheading: Sriracha Sauce:

2 Tablespoons Sriracha

2 Tablespoons coconut aminos

1 Tablespoon maple syrup

2 teaspoons apple cider vinegar

2 teaspoon fresh ginger, minced

2 cloves garlic, minced

1 teaspoon sesame oil

2 green onions, chopped extra for topping

¼ cup chopped peanuts extra for topping

Directions at eatingbirdfood.com

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