Roasted Thai Cauliflower Salad With Chickpeas Recipe

Name: Roasted Thai Cauliflower Salad With Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head cauliflower broken into even sized florets; 1 red onion cut into wedges; 15 ounces garbanzo beans rinsed and drained; 2 tablespoons olive oil; 1 teaspoon kosher salt or fine sea salt; 1/2 teaspoon freshly ground black pepper; 1/4 cup SunButter(R) any variety; 1/2 cup water; 1 tablespoon gluten free soy sauce; 1 tablespoon rice vinegar; 1 tablespoon coconut palm sugar or brown; 1 garlic clove grated; 1 fresh ginger 1 inch by 1 inch piece of, peeled and grated or minced; 1 teaspoon Sriracha sauce or more; 1/2 cup cilantro leaves coarsely chopped

Servings: persons

1 head cauliflower broken into even sized florets
1 red onion cut into wedges
15 ounces garbanzo beans rinsed and drained
2 tablespoons olive oil
1 teaspoon kosher salt or fine sea salt
1/2 teaspoon freshly ground black pepper
1/4 cup SunButter(R) any variety
1/2 cup water
1 tablespoon gluten free soy sauce
1 tablespoon rice vinegar
1 tablespoon coconut palm sugar or brown
1 garlic clove grated
1 fresh ginger 1 inch by 1 inch piece of, peeled and grated or minced
1 teaspoon Sriracha sauce or more
1/2 cup cilantro leaves coarsely chopped

1
Preheat oven to 400u00b0F.
2
Place the cauliflower florets, red onion, and garbanzo beans on a baking sheet and drizzle with the olive oil, salt, and pepper. Toss everything together well to coat.
3
Roast for 30 minutes or until the cauliflower is fork tender.
4
While the vegetables are roasting combine SunButter, water, soy sauce, vinegar, sugar, garlic, ginger, and Sriracha in a small sauce pan over medium heat. Cook the sauce, stirring, until the SunButter is melted, about 2 minutes.
5
Place roasted vegetables in a serving bowl, pour the sauce over and toss to coat. Add the cilantro and stir to combine. Can be served warm, at room temperature, or cold.

445

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 head cauliflower broken into even sized florets, 1 red onion cut into wedges, 15 ounces garbanzo beans rinsed and drained, 2 tablespoons olive oil, and more.

Yes, Roasted Thai Cauliflower Salad With Chickpeas falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Thai Cauliflower Salad With Chickpeas

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