Roasted Chickpeas and Cauliflower with Sesame Sauce

Preheat oven to 400 and line 2 roasting pans with parchment paper

Cut cauliflower into florets and place in a large bowl

Spray cauliflower with avocado oil to coat and sprinkle 1/2 cup oat flour. Toss to coat and place cauliflower on roasting pan. Make sure no excess flour is on the roasting pan because it will burn.

Place in the oven to roast for about 45-50 minutes. Mix after 20 minutes and take out of oven after desired crispness

One the second roasting pan place drained and dried chickpeas with a sprinkle of salt

Let roast for 20-30 minutes until lightly brown and crispy

Once the veggies and chickpeas are done take out the amount you want to serve and place in a bowl. Pour over dressing and mix to coat. This step is optional if you just want to pour the sauce over the veggies but I like to coat them.

Serve over rice, rice noodles, greens, or whatever you want.  Add a few green onions and a lot of sesame seed.

For leftovers leave sauce and veggies separate so the cauliflower does not get soggy. Dressing will keep in the fridge for about a week to serve with whatever you want.