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Roasted Cauliflower, Potatoes and Chickpeas with Kalamata Olive Vinaigrette

Roasted Cauliflower, Potatoes and Chickpeas tossed in a bright lemon olive vinaigrette. Serve as a side dish or vegetarian main. [gluten-free recipe]

5 from 2 reviews

Roasted Cauliflower, Potatoes and Chickpeas tossed in a vibrant olive-lemon vinaigrette. Serve as a side dish or vegetarian main. [gluten-free recipe]

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Ingredients

Instructions

  1. Preheat oven to 425ºF for convection or 450ºF for conventional.
  2. 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.
  3. Make the Vinaigrette: While the vegetables are roasting, whisk olives, oil, lemon juice, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper.
  4. 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.
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