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Roasted Cauliflower, Chickpeas and Capers Recipe

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This recipe for Roasted Cauliflower, Chickpeas and Capers is from Sinnett-Iacuone Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cauliflower, cut up into florets
1 14-ounce can of garbanzo beans/chickpeas
2 tablespoons capers
2 tablespoons olive oil
Sea salt and freshly ground black pepper
1/2 teaspoon of red pepper flakes
1 teaspoon of lemon zest
Fresh parsley

DRESSING:
3 tablespoons white wine vinegar
2 tablespoons Dijon Mustard
5-6 tablespoons of olive oil
Sea salt and freshly ground black pepper
Directions:
Directions:
Heat the oven to 425 F
Place the florets and chickpeas on a large baking tray. Sprinkle with the olive oil, salt, pepper, red pepper flakes and lemon zest.
Shake well and place in the oven for approximately 35-40 minutes or until the cauliflower is golden.
Remove from the oven.
To make the dressing, place all the ingredients in a jar, screw the lid on tight and shake well.
Place the cauliflower, capers and chickpeas in a bowl, pour over the dressing, add as much chopped parsley as you like and toss together.

 

 

 

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