Roasted Cauliflower Salad

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Roasted Cauliflower Salad

Ingredients

  • 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

Preparation

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.

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