This easy side is delicious and is a great vehicle for getting rid of leftovers from your fridge - if you're feeling adventurous you could add pancetta, anchovies or other roasted vegetables to the mix.
Preheat oven to 200C.
Place the cauliflower florets on an oven tray with a little olive oil and roast for 15 minutes or until browning at the edges. Remove and set aside.
In a cast iron skillet or fry pan, melt the butter over a medium heat adding the garlic, salt and pepper and sage leaves.
Allow the sage to really infuse into the butter for 2-3 minutes being careful not to burn.
Add the chickpeas and mix well adding the lemon zest and juice. Add the roasted cauliflower and mix well.
Place in the preheated oven to roast for an additional 10 minutes.
Serve hot straight out of the skillet.
1/2 cauliflower head florets removed and trimmed to the same size
100 grams Lewis Road salted butter
6 Garlic Cloves peeled crushed
Salt and Pepper to taste
1 bunch sage stalks removed and discarded
250 grams dried chickpeas soaked overnight and cooked until tender or 2 tinned Metelliana chickpeas drained and washed well
Zest and juice of 2 lemons