Roasted Cauliflower Salad

0 stars based on 0 votes.
0 ratings
Rate This Recipe
Roasted Cauliflower Salad


  • 6 cups cauliflowerettes
  • 1 red pepper, seeded and cut into strips
  • 1 leek, sliced
  • 3 tablespoons olive oil
  • 2 teaspoons TABASCO® brand Original Red Sauce
  • 1 1/2 teaspoons salt
  • 2 teaspoons fresh rosemary, chopped or 1/2 teaspoon dried rosemary
  • 1 clove garlic, crushed
  • 1 (16-ounce) can garbanzo beans, drained and rinsed
  • Shaved Parmesan cheese


Preheat oven to 400ºF.

Combine cauliflower, pepper strips, leek, olive oil, TABASCO® Sauce, salt, rosemary and garlic in roasting pan; toss to mix well. Roast 15 minutes, stirring occasionally.

Stir in garbanzo beans. Cook 10 minutes until vegetables are tender. Serve with shaved Parmesan cheese.

Makes 6 servings.

Talk About It!

Post a Comment

Your Comment:



Comment Policy

You agree not to post material that infringes on the ability of others to enjoy We reserve the right to remove any comment.

Privacy Policy

We do not share your email address and will not email you unless you request that we do.
Read More

Verify that you are a human being.

Add Comment
Be the first to comment on this recipe!