Warm Roasted Cauliflower Salad
Recipe courtesy of Susan Seaburg
This recipe is adaptable to your preferred spice profile. In the summer, try making it with fresh tomatoes instead of canned. Leftovers are always tasty, warm or cold.
Ingredients
- 1 large head cauliflower washed
- 3 Tablespoons olive oil divided
- 1 can tomatoes diced, drained
- 2-3 garlic cloves sliced thin
- 1 can garbanzo beans drained and rinsed
- Salt and pepper to taste
- optional spices to taste: try smoked paprika; cumin; turmeric; chili powder or other
Instructions
- Break cauliflower into medium florets
- Toss cauliflower in a bowl with 2.5 Tbsp olive oil
- Place in a lightly-oiled or parchment-covered sheet pan (large).
- Roast in preheated 375 F oven for 15 minutes.
- Remove pan and sprinkle with salt, pepper and optional spices. Add drained tomatoes. Stir/flip the cauliflower, tomatoes and spices. Return pan to the oven and roast for another 15 minutes.
- In the meantime, put sliced garlic and drained garbanzos in bowl and toss with remaining 1/2 Tbsp olive oil.
- Remove pan from oven at 30 minute mark, add garlic + garbanzo mixture and stir all.
- Cook for another 5-10 minutes, watching carefully to avoid burning the garlic and garbanzos. Enjoy!
Video
Notes
Nutrition:
Per serving (1/8 of recipe): Calories 161; Total Fat 7g; Sat Fat 1g; Sodium 229mg; Carbs 20g; Fiber 7g; Total Sugars 6g; Added Sugars 0g; Protein 6g; Vit D 0mcg; Calcium 50mg; Iron 1mg; Potassium 482mg; Vit C 57% DV; Manganese 29%DV; Folate 21%DV.
Per serving (1/8 of recipe): Calories 161; Total Fat 7g; Sat Fat 1g; Sodium 229mg; Carbs 20g; Fiber 7g; Total Sugars 6g; Added Sugars 0g; Protein 6g; Vit D 0mcg; Calcium 50mg; Iron 1mg; Potassium 482mg; Vit C 57% DV; Manganese 29%DV; Folate 21%DV.
Tried this recipe?Let us know how it was!
