Preheat your oven to 400°F (200°C). Cut one medium head of cauliflower into bite-sized florets and slice two bell peppers into strips. Drain and rinse one 15 oz can of chickpeas, then pat them dry thoroughly with a clean towel to ensure they crisp up during roasting.

Place the cauliflower, chickpeas, and bell peppers in a large mixing bowl. Add 2 tablespoons of olive oil, 1 teaspoon smoked paprika, 1 teaspoon cumin, ½ teaspoon turmeric, ¼ teaspoon black pepper, and ¾ teaspoon pink Himalayan salt. Toss everything together until the vegetables and chickpeas are evenly coated with the spices.

Spread the seasoned mixture in a single layer on a parchment-lined sheet pan. Roast in the preheated oven for 25–30 minutes, flipping everything halfway through. The vegetables should be tender with crispy, golden edges, and the chickpeas should have a crunchy exterior.

While the vegetables are roasting, blend 1 cup soaked raw cashews (soaked in hot water for 20–30 minutes) with 2 garlic cloves, 3 tablespoons lemon juice, 1 tablespoon agave syrup, ½ teaspoon salt, ¼ teaspoon black pepper, and about ½ cup water. Blend until silky smooth. Add more water for a thinner consistency if desired.

Once roasted, transfer the cauliflower, chickpeas, and bell peppers to a serving dish. Drizzle generously with the garlic cashew cream. Optionally, garnish with fresh parsley, a sprinkle of chili flakes, or a squeeze of lemon juice for an extra layer of flavor. Serve warm and enjoy this hearty, plant-based sheet pan delight!