Laura Johnson

This warm salad has quickly become a staff favorite!

Makes about 4 servings.

Ingredients:

1 medium head of cauliflower, chopped into florets

1 15-ounce can chickpeas, drained and rinsed

1 teaspoon smoked paprika

1 teaspoon garlic powder

½ teaspoon ground cumin

Freshly ground black pepper, to taste

1 cup cherry tomatoes, halved

¼ cup chopped parsley or cilantro

Juice of 1 lemon

1.             Preheat your oven to 400°F.

2.             In a large bowl, combine the cauliflower, chickpeas, smoked paprika, garlic powder, cumin, and black pepper. Toss until evenly coated.

3.             Spread the mixture on a baking sheet lined with parchment paper and roast for 25–30 minutes, until the cauliflower is tender and lightly browned.

4.             Once roasted, place the cauliflower and chickpeas in a large bowl. Add the cherry tomatoes, parsley, and lemon juice. Toss to combine.

5.             Serve warm or at room temperature.