Roasted Cauliflower & Chickpea Whole Wheat Spaghetti Bowl

Ingredients

• 1 small head cauliflower (broken into 1-inch florets)
• about 31/2 cups
• 1 15-ounce can unsalted chickpeas (garbanzo beans), rinsed
• and drained
• 2 tablespoons olive oil
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon kosher salt
• 1/4 cup water
• 3 tablespoons white miso paste
• 2 tablespoons tahini
• 1 tablespoon fresh lemon juice
• 1 garlic clove
• 6 ounces uncooked whole-wheat spaghetti
• ½ cup firmly packed parsley leaves
• 1 red chile pepper (thinly sliced)