Roasted Cauliflower and Tomatoes

This sheet pan side dish was easy to make and paired well with chicken, however you could add a can of chickpeas to it for a vegetarian option.

4 cups cauliflower, sliced
1/2 small onion, sliced
1/2 red pepper sliced
1 cup cherry or grape tomatoes
2 tsps garlic, minced
2 tbsps olive oil
2 tbsps lemon juice
1/4 tsp chili flakes
1/2 tsp salt
basil leaves
1 can chickpeas, rinsed and drained (optional)

Mix garlic, olive oil, lemon juice, chili flakes and salt together.
Pour over the veggies and toss to coat. (Add the chickpeas here if using) You can do this in a bowl, but I like to use a bag.  

Spread onto a parchment lined baking sheet and bake at 450 F for 25-30 minutes.

Before...

and after

Add some torn basil leaves and serve.

Serves 4 as a side.