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Roasted Cauliflower and Chickpea Salad
gluten-free, vegan // yields 3-4 large servings, or 6-8 side-dish servings
cauliflower + chickpeas:
- 1 large head cauliflower
- 2 1/2 cups chickpeas, rinsed + drained
- 1 1/2 tablespoons high-heat cooking oil
- 3 tablespoons thinly sliced shallot
- 2 teaspoons minced garlic
- 3/4 cup sliced sun-dried tomatoes, not oil packed
- 1/3 cup sliced kalamata olives
- 5oz mixed baby greens
- fresh thyme or oregano
dressing:
- 1/4 cup fresh lemon juice
- 1/4-1/3 cup extra virgin olive oil
- 1 1/2 tablespoons cashew butter, or almond butter
- 1 teaspoon pure maple syrup
- salt + pepper
Preheat your oven to 400° F.
Chop cauliflower into 1-2 bite pieces and place on a large baking sheet. Drizzle with 1 tablespoon oil and sprinkle with salt and pepper. Toss to coat. Roast for about 30 minutes, turning once halfway through, until tender and starting to brown.
At the same time, place chickpeas on another large baking sheet and toss with 1/2 teaspoons oil, salt, and pepper. Roast chickpeas for about 20-25 minutes, turning once halfway through. They should be starting to split open and crisp a bit. Turn oven down to 350° F. Add the garlic and shallot and toss together with another drizzle of oil. Roast until the garlic and shallot are just starting to turn golden brown, about 6-8 minutes. Stir a few times and watch closely so it doesn’t burn. Add the olives and sun-dried tomatoes in the last 2-3 minutes to warm.
While roasting, place all dressing ingredients with about 1/4 teaspoon salt + pepper in a jar or sealable container and shake until fully combined. Set aside and shake before pouring. Store excess sealed in the fridge.
Remove both pans from the oven and toss together on one pan. Toss with desired amount of dressing. Taste, and add more salt + pepper if needed. Place mixed greens on a large platter and top with roasted salad. Sprinkle with salt, pepper, and fresh thyme. Serve extra dressing on the side.
