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 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're bursting, remove from oven. If not, cook for a few more minutes.
Meanwhile, make the marinara sauce: In a medium saucepan over medium heat, add oil and onions, cook until translucent.
Add garlic and cook for another minute.
Add the remaining sauce ingredients (salt, pepper, crushed tomatoes, basil, and oregano), and simmer gently for 10 minutes.
Combine the roasted vegetables with the sauce and serve as is, or with your favorite starch or salad.
