1 lb. angel hair pasta
2 Tbsp. olive oil, divided
1 head of cauliflower
1 can chickpeas (drained and rinsed)
Salt and freshly ground pepper
8 Tbsp butter
1/4 c. pepitas (roasted, salted sunflower seeds)
1/2 tsp. crushed red pepper flakes
1/4 c. chopped fresh cilantro
1 Tbsp. lime juice
Lime wedges for serving
Preheat the oven to 450 degrees.
Coat a large rimmed baking sheet with 1 Tbsp. of oil.
Trim cauliflower stalk and place head stalk side down on a cutting board.
Slice the cauliflower lengthwise into 1/2 inch slices.
Arrange cauliflower slices and any stray pieces in a single layer on prepared baking sheet.
Drizzle with 1 Tbsp. oil and season with salt and pepper.
Roast until underside is deeply browned, 20-25 minutes.
Turn cauliflower over.
Add chickpeas to the pan.
Continue to roast until other side is dark brown and crisp, 15 minutes longer.
Stir chickpeas during roasting process.
Prepare pasta according to box directions.
Heat butter in a large pan until melted. Add pepitas and red pepper flakes and continue to brown the butter. (Do not let it burn)
Toss drained pasta with roasted vegetables, browned butter mixture, lime juice and cilantro.
Serve immediately with lime wedge on the side.