Roasted Tomatoes, Cauliflower and Chickpeas
Ingredients
- 1/2 large head cauliflower, cut into florets
- 1/2 red onion sliced (not too thin)
- 1 can chickpeas drained and rinsed
- 1 pint cherry or grape tomatoes
- Salt and pepper for roasting (1/2 tsp)
- Oil for roasting (around 1 to 2 tbsp)
- Fresh parsley for serving (2 tbsp packed, chopped)
Marinara sauce
- 2 tbsp oil
- 1 onion finely chopped
- 3 to 5 cloves garlic minced (to taste)
- 1 to 1.5 tsp salt (to taste)
- 1/2 tsp pepper
- 1 28 oz. can crushed tomatoes
- 1 tsp each dried basil and oregano
Preparation
On a large baking sheet with parchment paper, place cauliflower, oil and onions, sprinkle with the salt and pepper.
In another baking dish, add tomatoes, salt, oil, pepper, dried basil and oregano.
Roast both trays or dish at 400 degrees F for 15 minutes.
Add chickpeas to cauliflower tray, toss, bake until cauliflower is fork tender.
After the first 15 minutes, check tomatoes. If they are bursting, remove from oven. If not, cook another few minutes.
Meanwhile, make marinara sauce. In medium saucepan over medium heat, add oil and onions, cook until translucent.
Add garlic, cook another minute.
Add remaining ingredients, simmer gently for 10 minutes.
Combine vegetables with sauce and serve as is, or with a favorite starch or salad.
