1 small head of cauliflower cut into bite-sized florets
1½ pounds of yukon gold or yellow flesh Idaho® potatoes, scrubbed and cut into 1-inch cubes
1 15-ounce can of chickpeas, drained and rinsed
4 tablespoons olive oil, plus more for the vinaigrette
2½ teaspoons coarse salt, divided
1 teaspoon cumin seeds
For The Vinaigrette:
1/3 cup chopped pitted kalamata olives
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 large clove of garlic, pressed
1/4 teaspoon ground cumin
1/4 teaspoon fresh ground black pepper
2 tablespoons of chopped fresh parsley leaves
Preheat oven to 425ºF for convection or 450ºF for conventional.
In a large bowl toss cauliflower florets, potatoes and chickpeas with 3 tablespoons of olive oil, cumin seeds, 1 teaspoon salt and 1/2 teaspoon pepper. Spread the mixture out in large non-stick low-sided baking pan or one lined with foil. Roast for 25-30 minutes or until the cauliflower and potatoes are tender and are starting to brown.
Make the Vinaigrette: While the vegetables are roasting, whisk olives, oil, lemon juice, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper.
In a large bowl toss the vegetables and chickpeas with half the vinaigrette. Transfer to a serving bowl or platter. Drizzled the rest of the vinaigrette over the top. Garnish with chopped parsley, if you like. Serve warm or at room temperature.