Roasted Tomatoes Cauliflower and Chickpeas
Ingredients
- 1/2 large head cauliflower
- 1/2 red onion
- 1 can chickpeas
- 1 pint cherry or grape tomatoes
- 1/2 tsp salt and pepper
- 1 to 2 tbsp oil
- 2 tbsp fresh parsley chopped
Marinara sauce
- 2 tbsp oil
- 1 onion
- 3 to 5 cloves garlic
- 1 to 1.5 tsp salt
- 1/2 tsp pepper
- 1 28 oz. can crushed tomatoes
- 1 tsp dried basil and oregano
Preparation
On a large baking sheet with parchment paper, place cauliflower, oil and onions, sprinkle with salt and pepper.
In another baking dish, add tomatoes, salt, oil, pepper, dried basil and oregano.
Roast both at 400 degrees F for 15 minutes.
Add chickpeas to the cauliflower tray, toss, and bake until cauliflower is fork tender.
After the first 15 minutes, check tomatoes. If they are bursting, remove from oven. If not, cook for a few more minutes.
Meanwhile, make marinara sauce by heating oil and onions in a medium saucepan over medium heat until translucent.
Add garlic and cook for another minute.
Add the remaining sauce ingredients and simmer gently for 10 minutes.
Combine the roasted vegetables with the sauce and serve, optionally with starch or salad.
