I’m beginning to realize how much roasting cauliflower adds to its flavor. The caramelized edges of roasted cauliflower here help to elevate this simple combination with chickpeas, fresh mint, and homemade zaatar. The next time I make this, I think I might mix in a little tahini, or maybe some yogurt, for extra creaminess. This salad makes a great side dish or light lunch and can be served warm, at room temperature, or cold, depending on what you’re pairing it with, the weather, and your mood.



Roasted Cauliflower and Chickpea Salad

Yield: 4 – 6 servings

Ingredients:

1 head cauliflower, cut into bite-sized florets

2 Tbsp + 1 Tbsp olive oil

1/2 tsp + 1/2 tsp zaatar

1 large can (28 – 32 oz) chickpeas

1/4 cup mint, finely chopped

juice from 1/2 lemon

salt and pepper, to taste

Method:

