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Recipe by Sara and Yossi Goldstein

Warm Roasted Cauliflower Salad

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Warm Roasted Cauliflower Salad
Parve Parve
Easy Easy
4 Servings
Allergens

Contains

- Sesame
1 Hour
Diets
- Vegetarian - Pescatarian - Gluten Free - Vegan - No Refined Sugar - Low Carb

I absolutely love crispy roasted chickpeas. They make a great crunchy addition to any salad. In this recipe, they really complement the spiced roasted cauliflower.

Ingredients

Salad

  • 1 teaspoon turmeric

  • 1/4 teaspoon chili powder

  • 1/2 cup fresh spinach leaves

Dressing

  • 2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic (or 1 teaspoon garlic powder)

  • 1/4 teaspoon salt

Directions

1.

Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.

2.

In a bowl, toss cauliflower and chickpeas with oil and spices. Place on baking sheet and roast for 30 to 40 minutes, until cauliflower is browned and chickpeas are crispy.

3.

Pour spinach leaves onto the sheet pan and toss with the cauliflower and chickpeas. Return tray to oven for three minutes.

4.

Whisk dressing together and drizzle over salad. Serve warm.

About:

www.thevoiceoflakewood.com
(732) 901-5746

Recipe tags

cauliflower chick peas chickpeas garbanzo beans hannuka Hanukkah roasted vegetables roasted veggies Sara Goldstein spinach tahini techina tomatoes_tomahtos
Warm Roasted Cauliflower Salad

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