Roasted Cauliflower Salad


  • 1 head cauliflower, cut into florets
  • 1 can garbanzo, rinsed and drained
  • 1 onion, julienned
  • 2 tablespoons fresh parsley, finely chopped
  • 2 tablespoons olive oil

1. Cut cauliflower into florets

2. Toss cauliflower, garbanzo beans, onions, chopped parsley and olive oil

3. Roast on a baking sheet at 400 degrees for 30 minutes.

Serve 1 ½ cups vegetable mixture over 2 cups of spinach. Add vinaigrette if needed

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