Healthy Recipe, Roasted Cauliflower Salad

This crunchy, flavorful salad can be made with just about any leftover roasted vegetable.

Ingredients

• 5 cups (about 1 1/2 pounds) cauliflower florets, about 1 1/2-inches wide
• 2 medium cloves garlic, unpeeled
• 3 tablespoons olive oil, divided
• 1/4 teaspoon plus 1/8 teaspoon kosher salt, divided
• 2 teaspoons red wine vinegar
• 1/4 teaspoon dried oregano
• 1/8 teaspoon freshly ground black pepper
• 2 cups baby arugula
• 1 medium red bell pepper, diced
• 3/4 cup cooked no-salt-added chickpeas, drained and rinsed if canned

Step 1
Position a rack in the middle of the oven and preheat to 375 degrees.
On a large, rimmed baking sheet, combine the cauliflower and the garlic cloves; drizzle with 1 tablespoon of the oil, sprinkle with 1/8 teaspoon of the salt, and toss to coat. Roast, tossing once or twice, for about 30 minutes, or until the cauliflower is tender and golden brown in spots. Let the cauliflower and the garlic cool to room temperature. If not using right away, refrigerate until needed.

Step 2
Squeeze the garlic out of its paper into a medium bowl; discard any tough stem ends. Sprinkle the garlic with the remaining 1/4 teaspoon of salt, then mash with a fork until a fairly smooth paste is formed. Add the remaining 2 tablespoons of oil to the bowl, along with the vinegar, oregano, and black pepper, and whisk to combine.

Step 3
In a large bowl, toss together the roasted cauliflower, arugula, bell pepper, and chickpeas. Drizzle with the dressing, toss to coat, and serve.

Nutrition Information
Calories: 189; Total Fat: 12 g; Saturated Fat: 2 g; Cholesterol: 0 mg; Sodium: 224 mg; Carbohydrates: 18 g; Dietary Fiber: 6 g; Sugar: 6 g; Protein: 6 g.