Italian Style Roasted Cauliflower Salad

Add some variety to plain roasted vegetables with this Italian-inspired side dish. Look for sun-dried tomatoes, artichoke hearts, and pepperoncini packed without additives or vegetable oils. This recipe holds up well for leftovers and makes a great to-go lunch mixed with greens or a dinner side served with roast chicken and quinoa.

Makes 6-8 side servings

Salad

2 Heads cauliflower, chopped into florets
1 Pint cherry tomatoes, halved
¼ Cup sun-dried tomatoes, drained and chopped (olive oil-packed)
1 Cup pepperoncini, drained and chopped (Divina brand has no additives or dies)
1 cup artichoke hearts, drained and chopped (water-packed)
1 Can chickpeas, drained and rinsed
1 bunch parsley, chopped
Kosher salt
Olive oil

Dressing

2 Tbs olive oil
1 Tbs oil from sun-dried tomatoes
1 Tbs red wine vinegar
1 Tsp kosher sea salt
1 Tsp oregano
¼ Tsp fresh pepper

Preheat the oven to 400.
Toss chopped cauliflower with a large 3 finger pinch of salt and enough oil to lightly coat. Spread onto a baking sheet and add halved cherry tomatoes.
Roast at 400 for 12-18 minutes, flipping and stirring if necessary until lightly browned.
Meanwhile, prepare the remaining ingredients (parsley, chickpeas, pepperoncini, artichoke hearts, and sun-dried tomatoes) and add to a large bowl.
While the cauliflower and tomatoes roast, whisk together the dressing ingredients in a small bowl and set aside.
Once the cauliflower and tomatoes are finished, let cool slightly and add to bowl with remaining ingredients and dressing. Toss well.
Taste for salt and seasoning.
Can be enjoyed warm or cold.