Pasta with Roasted Chickpeas, Cauliflower and Spinach

Vegan and I edit most of my recipes to be thermomix-compatible, so if you don't understand them that's probably why and you should check out the originals as they won't be translated into this strange thermo-speak.

16 oz spaghetti

1 small head cauliflower (cut into florets)

3 cups chickpeas (cooked, or about two 15 oz cans, drained)

1 ½ tbsp extra virgin olive oil (divided)

2 tsp oregano (or thyme or rosemary)

2 tsp garlic powder

1 tsp onion powder

Salt and ground black pepper to taste

4 cloves garlic (minced or crushed in a garlic press)

½ to 1 tsp red pepper flakes (use more or less per taste)

6 oz baby spinach

½ cup parsley (chopped, divided)

1 lemon (zest and juice)

¼ cup vegan parmesan (optional)

Directions at holycowvegan.net

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