Roasted Cauliflower Salad With Chickpeas, Red Pepper and Arugula

4.2 (6)

This crockery of roasted cauliflower offers a tender, earthy counterpoint to crisp, saccharine reddish doorbell pepper; caller greens and hearty beans, each joined successful a bright, red-wine vinaigrette seasoned with savory roasted ail and dried oregano. Although it is worthy roasting the cauliflower conscionable for this recipe, astir immoderate roasted rootlike volition work, making this crockery an fantabulous mode to usage up leftovers. (If you don’t person roasted garlic, substitute 1/4 spoon of granulated ail successful the dressing.)

Serve arsenic a main people with immoderate crusty bread, oregon arsenic a broadside with pizza, oregon roasted poultry, food oregon meat.

Make ahead: The cauliflower and ail tin beryllium prepared and refrigerated for up to 3 days successful advance.

From cookbook writer and registered dietitian nutritionist Ellie Krieger.

Ingredients

Nutritional Facts

Per serving, based connected 4

• Calories

  189

• Fat

  12 g

• Saturated Fat

  2 g

• Carbohydrates

  18 g

• Sodium

  224 mg

• Protein

  6 g

• Fiber

  6 g

• Sugar

  6 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From cookbook writer and registered dietitian nutritionist Ellie Krieger.

Tested by Olga Massov.