Roasted Cauliflower Salad With Chickpeas, Red Pepper and Arugula - Ellie Krieger
A mix of cooked and raw ingredients in this colorful roasted cauliflower salad play off one another deliciously.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.elliekrieger.com.
Ingredients
- 5 cups (about 1 1/2 pounds) cauliflower florets, about 1 1/2-inches wide
- 2 medium cloves garlic, unpeeled
- 3 tablespoons olive oil, divided
- 1/4 teaspoon plus 1/8 teaspoon kosher salt, divided
- 2 teaspoons red wine vinegar
- 1/4 teaspoon dried oregano
- 1/8 teaspoon freshly ground black pepper
- 2 cups baby arugula
- 1 medium red bell pepper, diced
- 3/4 cup cooked no-salt added chickpeas, drained and rinsed if canned
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