Place a baking sheet in the preheated oven for 5 minutes to warm.
In a large bowl, mix together the chickpeas, potatoes, cauliflower, canola or olive oil, cumin seeds, and salt until well coated.
Remove the hot baking sheet from the oven and spread the mixture in a single layer on the sheet.
Roast the mixture in the oven, stirring occasionally, for 25 minutes or until the potatoes are tender.
While the bake is roasting, prepare any optional fresh coriander or parsley for garnish.
Serve the spicy Indian cauliflower, potato, and chickpea bake hot, garnished with fresh coriander or parsley if desired, alongside a nice green salad.
Notes & Wine Advice
Wine Advice:
For this spicy and flavorful dish, consider a fruity white wine such as Gewürztraminer or a light-bodied red wine like Grenache. If you prefer non-alcoholic options, a refreshing mango lassi would be a perfect pairing.