Roasted Cauliflower and Chickpea Salad

There are three ingredients that stand out nutritionally.  The first is cauliflower, which is a cruciferous vegetable in the cabbage family that has powerful cancer fighting nutrients, as well as antioxidants and folate, both are wonderful for brain health.  The chickpeas (also know as garbanzo beans), high in protein and rich in folate and magnesium, are delicious roasted in this recipe and add an unexpected crunch to the salad.  Finally the avocado brings the healthy fats to the table, and offers a creaminess to this recipe that only the avocado can do.  

I love mixing things up a bit with my food so that my body will get what it needs nutritionally and my taste buds won't become disinterested.  This recipe combines raw and roasted vegetables in an unexpected salad that is sure to keep you from getting bored.  I serve this over dark salad greens with a side of black or brown rice for a complete and delicious meal. 

Ingredients

• 4 cup 1 head of cauliflower cut into “steaks”

• ¼ cup olive oil

• 1 tsp salt

• ¼ tsp pepper

• ½ tsp cumin

• ¼ tsp garlic salt

• dash cayenne pepper

• 1 15 oz can chickpeas, drained

• 1 avocado sliced

• 2 Tbsp chopped fresh cilantro 

• mixed dark greens

Dressing

• ¼ cup olive oil

• 1/8 cup fresh squeezed lemon juice

• 1 ½ Tbsp water

• ½ tsp maple syrup

• 1 tsp tahini 

Instructions

Serves 2-3

1. Wash the cauliflower and remove the bulky part of the stem, but keep the “flowers” in tact with some stem.  Cut the “flowers” lengthwise to resemble flat “steaks”. 

2. In a small bowl combine the oil, salt, pepper, garlic salt, cumin and cayenne. 

3. Put the cauliflower “steaks” in a large plastic bag along with ½ of the olive oil mixture. 

4. Toss to mix well, and then put on a large sheet pan lined with foil or other non stick liner.  

5. Roast at 450 for 40 minutes or until browned, being careful not to burn. 

6. Similarly, prepare a second sheet pan as above, toss the chickpeas in the remaining olive oil mixture and roast the chickpeas at 450 for 20 minutes.  ( You can do these at the same time if you have the oven space)

7. In a small bowl make a dressing with the remaining olive oil, lemon juice, water, maple syrup and tahini and stir to combine. 

8. In a large platter make a bed of dark salad greens of choice , and top with roasted cauliflower and chickpeas.  Top with sliced avocado, chopped cilantro and drizzle with dressing as desired.