Baked Cauliflower & Broccoli Salad
Directions
- 1Preheat the oven to 425 degrees.
- 2Add cauliflower, broccoli, peppers, and chickpeas to a sheet pan. Add olive oil and spices; toss to coat. Roast for 35-40 minutes, tossing a few times.
- 3Make the cream by adding all ingredients to a bowl and mixing to combine.
- 4Remove roasted vegetables from the oven and chop the peppers.
- 5In a large bowl, toss together arugula, cooked vegetables, almonds, onions, and Parmesan cheese.
- 6Spread the cream on a plate and top with the salad.
Ingredients
- 1 head small head cauliflower
- 1 head small head broccoli
- 1 piece red bell pepper
- 15 oz can chickpeas
- 4 tbsp olive oil
- 1 tsp salt
- 1 tsp paprika
- 1 tsp garlic powder
- 1.5 tsp dried oregano
- 2 handfuls arugula
- 0.25 cup chopped almonds
- 0.33 cup pickled onions
- 0.33 cup shaved Parmesan cheese
- 0.25 cup unsweetened Greek yogurt
- 3 tbsp tahini
- 1 tbsp lemon juice
- 1 tbsp water
- 0.5 tbsp maple syrup
- 0.5 tsp lemon zest
- 1 tbsp chopped capers
- 0.25 cup shredded Parmesan cheese
- 0.25 tsp salt
- 1 pinch pepper
Equipment
ovensheet pansmall bowllarge bowlknife
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