Vegan chickpea paella with roasted cauliflower
Toss the cauliflower with 1 tablespoon olive oil, 1 teaspoon of salt, and 1 teaspoon chili powder and bake for 20 minutes. Then increase oven temperature to 450F.
Pour in ½ cup white wine and cook, stirring frequently, until liquid is absorbed. Add the vegetable broth, saffron, and chickpeas, stir once to incorporate the ingredients.
Place the slice tomatoes and the roasted cauliflower on top of rice. Put pan in oven and bake, undisturbed, for 25 minutes. Check to see if rice is dry and cooked fully. If not, return pan to oven for another 5 to 10 minutes.
Allow to sit for 5 minutes before garnishing with chives and scallions. Enjoy!