Roast Cauliflower Salad
Ingredients
- 1 cauliflower, cut into florets
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 × 400 g tin chickpeas, drained (≈240 g)
- Handful parsley, chopped
- Juice of ½ lemon
How to preprare
- Roast cauliflower & chickpeas at 200 °C with olive oil & paprika for 25 mins.
- Toss with parsley and lemon juice.
Note
Surprisingly filling, especially for meat-free days.
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