Roasted Cauliflower, Chickpeas and Avocado Perfect Snack
- Saf Osmani
- Feb 2, 2018
- 1 min read
Roasted Cauliflower, Chickpeas and Avocado perfect Snack
This Italian-inspired warm, roasted cauliflower, avocado and chickpea salad makes a hearty vegetarian main course salad or the perfect side dish to bring as a potluck dish.
Ingredients
1 large head cauliflower separated into florets
2 tablespoons water
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
2 avocados sliced
1/2 cup cilantro
3 pieces of fresh turmeric or 1/2 tspn turmeric powder
1 teaspoon crushed red pepper flakes
1/2 tspn cumin
Instructions
Preheat oven to 400 degrees. Toss cauliflower with 2 tablespoons of water and season to taste with salt and black pepper. Place on a baking sheet and roast for approximately 15 minutes, stirring once or twice. The cauliflower should be nicely browned in places and just tender. Note: The cauliflower can also be roasted on the stove top in a skillet and add all the spices and cook for 15 minutes.
Meanwhile, combine the other ingredients except for the avocado in a large bowl.
When the cauliflower is finished, fold it into the other ingredient, drizzle with fresh lemons as needed and serve immediately.
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