Roasted cauliflower and chickpeas are surprisingly delicious together, particularly roasted to the point of getting all crispy on the edges. Make sure both are as dry as possible before drizzling with oil, and roast until tender and golden. If you like, skip the spices and grate Parmesan cheese over them for their final 5 minutes in the oven.
Preheat the oven to 425˚F.
Rinse and drain the chickpeas well—if you like, pat them dry with paper towels—any excess moisture will keep them from getting crispy.
Transfer to a large bowl with the cauliflower, drizzle both with oil, sprinkle with chili powder and cumin and toss to coat everything well.
Spread out in a single layer on a parchment-lined baking sheet and sprinkle with salt.
Roast for 25-30 minutes, shaking the pan once or twice, until they're golden and crisp.