Prep: 10 mins
Cook: 30 mins
Cals: 220, Protein: 8g, Carbs: 20g, Iron: 2.1mg, Fat: 14g
1 head cauliflower, cut into florets
1 red onion, sliced 1/2 inch thick
2 tbsp olive oil
Course salt and ground black pepper to taste
1 tsp ground cumin
1 tsp ground coriander
1 can chickpeas, drained and rinsed
1 tsp sumac
3.5 oz hazelnuts
10.6 oz baby spinach
1 tbsp balsamic vinegar
Oven - preheat oven to 430 degrees F.
Roast - place cauliflower and onion on a roasting tray, drizzle with olive oil, and season with salt, pepper, cumin, and coriander.
Roast in the oven for 25-30 minutes or until golden brown and just cooked.
Add while roasting:
Add chickpeas and hazelnuts to a bowl, drizzle olive oil, then season with salt, pepper, and sumac.
Place them into the tray in the oven with the cauliflower for the last ten minutes.
Mix everything and sort into four separate bowls.
Chef’s Pro Tip:
You can add any protein to this salad if desired, as well as other roasted veggies.
We’ll leave the creativity up to you!
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