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.