Roasted Cauliflower Planks with Pepper Salad Recipe - Forks Over Knives

Ingredients

• 1 to 2 large heads cauliflower (about 3 lb. total)
• 2 teaspoons reduced-sodium tamari
• Freshly ground black pepper, to taste
• 3 bell peppers (red, yellow, and orange), cut into ½-inch strips
• 1 large sweet onion, cut into ½-inch strips
• 3 cloves garlic, minced
• 2 15-oz. cans no-salt-added cannellini beans, rinsed and drained (3 cups)
• 3 tablespoons red wine vinegar
• 2 teaspoons sweet paprika
• ¼ cup chopped fresh parsley
• 1 medium avocado, halved, seeded, peeled, and sliced