Warm Roasted Cauliflower and Chickpea Salad

• Vegan
• Gluten free

• Produce

  • 1 large head Cauliflower
  • 1 can Chickpeas
  • 3 cloves Garlic
  • 2 tbsp Oregano, fresh
  • 1/2 cup Parsley, fresh
  • 1 jar Red bell peppers in olive oil and garlic, roasted
  • 1/2 Red onion, small

• Condiments

  • 3 tbsp Capers
  • 1/2 cup Kalamata olives, pitted and halved

• Baking & Spices

  • 1 tsp Red pepper flakes
  • 1 Salt and freshly ground black pepper

• Oils & Vinegars

  • 6 tbsp Olive oil, Extra Virgin
  • 1/4 cup Red wine vinegar
  • 5 Sundried tomatoes in oil

Found on fromachefskitchen.com

Description

Ingredients

• INGREDIENTS
• 1 large head cauliflower, separated into florets
• 2 tablespoons plus 1/4 cup extra-virgin olive oil (or as needed)
• salt and freshly ground black pepper, to taste
• 1/2 small red onion, cut vertically into slivers
• 3 cloves garlic, minced
• 1/2 cup chopped fresh parsley
• 2 tablespoons chopped fresh oregano
• 1 can (15-ounce) chickpeas, drained and rinsed
• 1 jar (12-ounce) roasted red bell peppers in olive oil and garlic, drained and thinly sliced
• 5 sundried tomatoes in oil, coarsely chopped
• 1/2 cup pitted and halved Kalamata olives
• 3 tablespoons capers, drained
• 1 teaspoon crushed red pepper flakes
• 1/4 cup red wine vinegar, or to taste

Directions

• INSTRUCTIONS
• Preheat oven to 400 degrees. Toss cauliflower with 2 tablespoons olive oil and season to taste with salt and black pepper. Place on a baking sheet and roast for approximately 25 minutes, stirring once or twice. The cauliflower should be nicely browned in places and just tender.
• Meanwhile, combine the other ingredients except for the olive oil in a large bowl.
• When the cauliflower is finished, fold it into the other ingredient, drizzle with remaining olive oil as needed and serve immediately.

Nutrition