Yesterday, I had one of my snacky days. I grazed all morning and wasn’t in the mood to cook a large lunch. I had an greek omelet and fruit for brekkie, apple and PB for an early morning snack and blueberry quinoa-millet bake for a late morning snack (recipe to come!). When it came to lunch, I didn’t know what I was in the mood for and my usual quick-fixes didn’t sound too appealing…
It all started with a head of cauliflower. I decided to chop it up into florets and season with olive oil, garlic, a little lemon and salt and pepper. After roasting in the oven, I decided it needed a little sprucing up. I added some sauteed onion but couldn’t stop there. I was in the mood for beans so I added two cups of cooked chickpeas that were in the fridge. I still wasn’t satisfied so I added some spinach for color and a handful of grated parmesan for the cheesy, salty flavor I felt was missing. Then I dug in!
And there you have it – a random saute/salad/vegetarian lunch or main dish that turned out quite delicious! Nothing frilly but definitely filling, this could be served as a side dish or a light lunch or dinner. Next time, I will roast the onion with the cauliflower and use red onion for more color 🙂
Roasted Cauliflower and Chickpea Salad
1 small head cauliflower, chopped and cut into florets
1 Tbsp + 2 tsp of olive oil, divided
2 cloves of garlic, minced
Juice from 1/2 a lemon
salt and pepper to taste
1/2 cup white or red onion, chopped
2-3 cups of raw spinach, roughly torn or chopped
2 cups cooked garbanzos (or chickpeas) or 1 15-oz can would work too
1/3 cup grated parmesan
ground black pepper (or crushed red pepper if you want heat, add this in with the onion, if so)
1. Preheat oven to 450F. In a large bowl, toss chopped cauliflower with garlic, 2 Tbsp of olive oil, lemon juice and salt and pepper to taste. Line a large baking sheet with aluminum foil or grease then add cauliflower. Bake for 25 minutes, remove from oven and set aside.
2. In a large skillet, add remaining 2 tsp of olive oil over medium heat. Add onion and saute until transculent, about 3 minutes. Add spinach and garbanzo beans and cook until spinach is wilted, about 2 minutes.
3. Add in roasted cauliflower and stir to combine. Remove from heat, sprinkle in parmesan cheese. Taste and then season with salt and pepper to your liking, if desired. Enjoy!