Preheat the oven

• Preheat the oven to 200 °C.

Season the cauliflower and chickpeas

• Toss the cauliflower florets and chickpeas with the olive oil, minced garlic, salt and pepper in a bowl.
• Spread everything in a single layer on a baking tray and sprinkle with the grated Parmesan.

Roast until crispy

• Roast until the cauliflower is golden and tender and the chickpeas are crispy, stirring halfway through.

Finish with lemon and parsley

• Add the lemon zest and a squeeze of lemon juice over the hot tray.
• Scatter with the chopped Italian parsley and serve.