Tuesday, June 28, 2011

Roasted Cauliflower and Chickpea Salad

An tasty, healthy weeknight meal; easily scaled up for lots of people or down if it's just you:
- Cut a head of cauliflower into small florets

- Rinse a can of chickpeas

- Toss both with some olive oil, minced garlic, a handful of cumin, salt and pepper

- Spread on a baking sheet and roast at 425 degrees for 20 minutes or so. Keep an eye on it. You want it to be browned and crispy, but not burnt...

- Throw on top of a bed of arugula

- Top the whole thing with a simple lemon/shallot salad dressing (lemon juice, olive oil, minced shallots, a little Dijon, salt and pepper)