Roasted Cauliflower Chickpea Golden Beet Salad Food

ROASTED CAULIFLOWER + CHICKPEA + GOLDEN BEET SALAD

Steps:

• Preheat oven to 400 degrees F. Line baking sheet with a silpat, parchment paper or lightly grease with oil.
• Place the prepared cauliflower on one side of the baking sheet and the diced beets on the other. Sprinkle the chickpeas evenly over top both the cauliflower and beets. Add a small drizzle of olive oil over top, gently toss each vegetable with your fingers, making sure to keep them on their sides as much as possible. Sprinkle with a little garlic salt (or mineral salt and dash or two of garlic powder). Place baking sheet on the middle rack and roast for 40 minutes, stirring half way through.
• In a small bowl, combine the lemon juice, vinegar, sumac and garlic. If not using sumac, add a few twists of fresh cracked pepper for a lemony-pepper dressing.
• In a large serving bowl, add the greens of choice, roasted vegetables and chickpeas, tomatoes, and parsley. Top with the dressing and give a good stir. Add salt & pepper to taste.
• Serve in individual bowls with a sprinkle of pepitas and sliced avocado.
• Serves 2 - 3

ROASTED CAULIFLOWER AND CHICKPEAS

Steps:

• Preheat the oven to 400 degrees F.
• Toast the coriander, turmeric, cumin seeds, fennel seeds and cayenne in a dry skillet over high heat until fragrant, 2 to 3 minutes. Pour the oil into a large mixing bowl, and then add the toasted spices. Add the ginger, cauliflower, chickpeas and onions, and toss to coat everything evenly. Place on a sheet tray and season with salt and pepper. Roast in the oven until browned and the cauliflower is tender, 30 to 35 minutes. Serve with cilantro sprigs and finish with a squeeze of the fresh lime juice.

ROASTED CAULIFLOWER SALAD

Steps:

• Preheat the oven to 450 degrees F.
• Toss together the cauliflower florets, olive oil, salt and pepper and divide between 2 baking sheets. Roast until the cauliflower is deep golden, 18 to 20 minutes. Allow to cool.
• Meanwhile, in a dry saute pan over medium heat, toast the pine nuts until lightly toasted, 4 to 5 minutes. Transfer to the baking sheets with the cauliflower.
• Next, place the pesto and champagne vinegar in a small mason jar. Screw on the lid and shake until well combined.
• Place the baby greens onto a large platter, top with the cooled cauliflower and pine nuts and then scatter the olives and parsley over the top. Just before serving, drizzle over the dressing and toss.

ROASTED BEET SALAD WITH CHICKPEAS AND RED ONION

Steps:

• Preheat the oven to 350 degrees F.
• Set the beets, garlic and rosemary on a large piece of aluminum foil. Drizzle with 1 tablespoon of the olive oil, sprinkle with some salt and pepper and add a splash of water. Fold the foil up into a pouch and seal the edges. Transfer to the oven and cook until the beets are easily pierced with a knife, 45 to 50 minutes. When done, remove the beets from the pouch and set them aside until cool enough to handle. With a paper towel rub the skins from the beets. Cut the peeled beets into bite-size cubes. Mince the roasted garlic.
• Combine the beets, garlic, chickpeas, red onion, pickles and lemon juice in a bowl. Season with salt and pepper, drizzle with the remaining 2 tablespoons olive oil and toss to mix. Transfer the salad to a serving platter. Sprinkle with the cotija and cilantro and serve.