• Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
• Add the prepared broccoli, cauliflower, and chickpeas to the baking tray, be careful not to overcrowd the tray.
  1 medium cauliflower, 1 medium Broccoli cut into florets, 1 can
• Cover the cauliflower and Broccoli florets and chickpeas with cumin, garlic powder, smoked paprika, turmeric, salt, and black pepper. Add a splash of olive oil and gently toss ingredients until evenly coated.
  1 tsp Ground Cumin, 1 tsp ground coriander, 1 tsp Garlic Powder, 1 tsp smoked paprika, 1 tsp turmeric, Salt and black pepper, Extra Virgin Olive Oil
• Roast for 25-30 minutes, tossing halfway through, until the cauliflower and broccoli is slightly crispy.
• While the veg roast, lightly toast some almonds or pine nuts in a dry skillet on medium-high heat. This should take around 5 minutes. Be careful not to burn them or they will go black, remove from the heat when they are light golden brown.
  2-3 Tbsp toasted pine nuts or toasted almonds
• Remove the veg from the oven and transfer to small serving bowls.
• Garnish with dried cranberries, and toasted almonds, and top with a little freshly chopped parsley.
  Dried cranberries, 2 tbsp fresh parsley

To make the Tangy Yogurt dressing

• Combine the olive oil and lemon juice and mix for around 30 seconds until it begins to emulsify.
  2-3 Tbsp extra virgin olive oil, Juice from 1 medium lemon
• Add the yogurt and minced garlic and season to taste.
  1 small tub of natural yogurt, 1 garlic clove, Salt and cracked black pepper
• Mix well until combined, and drizzle over the roasted broccoli and cauliflower bowls.