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Roasted Cauliflower

Roasted Cauliflower Salad with Ranch Dressing

  • Total Time: 40

Ingredients

Scale
  • 1 head cauliflower
  • 1/2 red onion
  • 2 Tbsp olive oil
  • Salt and Pepper to taste
  • 1/2 bunch parsley
  • 15 oz can chickpeas
  • 1 Tbsp olive oil
  • 1/2 tsp smoked paprika
  • 1/4 tsp garlic powder
  • 1/8 tsp cayenne
  • Salt and Pepper to taste

Instructions

  1. Preheat the oven to 400ºF.
  2. Chop the cauliflower into small florets and place them on a large baking sheet leaving room for the chickpeas.
  3. Slice the red onion into 1/4-inch strips and place them on the baking sheet.
  4. Drizzle the cauliflower and onions with olive oil and season with a pinch or two of salt and pepper. Toss the cauliflower and onions until coated in oil, salt, and pepper.
  5. Drain and rinse the can of chickpeas. Pour them into a large mixing bowl.
  6. Toss the chick peas with the olive oil, smoked paprika, cayenne, and a pinch of salt and pepper. Place them on the same baking sheet as the cauliflower.
  7. Roast the cauliflower, onions and chickpeas in the preheated oven for 20 minutes, then stir, return them to the oven, and roast for an additional 10-15 minutes, or until the cauliflower is tender and browned on the edges.
  8. Let the cauliflower & chickpeas cool slightly.
  9. Pull the parsley leaves from their stems and roughly chop the leaves into small pieces (about 1.5 cups loosely packed, once chopped).
  10. To build the salad, combine the roasted cauliflower and onions in a bowl with the spiced chickpeas and chopped parsley.
  11. Drizzle on your favorite ranch dressing over top, and toss to combine. Serve warm or cold.
  • Prep Time: 10
  • Cook Time: 30

Find it online: https://www.alittlenutrition.com/roasted-cauliflower-salad-with-ranch-dressing/