Roasted Cauliflower Salad

(Serves 1)

Ingredients

Dressing

• 1 T extra-virgin olive oil
• 1 small clove garlic, minced finely
• 1/2 tsp ground cumin
• 1/2 tsp curry powder
• salt, to taste

Salad

• 2 cups baby spinach, raw
• 1 1/2 cups cauliflower florets
• 3/4 cup canned, no-salt-added chickpeas
• 1 medium whole wheat pita bread, divided into 8 small triangles

Method

1. Pre-heat oven to 400 degrees.

2. In a small bowl, whisk together olive oil, garlic, cumin, curry, and salt.

3. Place cauliflower, chickpeas, and pita bread in a large bowl. Toss gently with the olive oil mixture.

4. Spread vegetables and pita evenly on a baking sheet. Roast in the oven for 8-12 minutes, being careful to check on the status of the pita—it can burn quickly!

5. Once both vegetables and pita re golden brown, remove from oven and allow to cool for 5 minutes. Place roasted vegetables and spiced pita chips on a bed of spinach. Serve.

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