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Roasted Garbanzo and Cauliflower Salad
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| 1. Set oven to 365* 2. In a large mixing bowl, combine: | |
| 2 cups | fresh cauliflower, cut to bite size pieces |
| 1/2 cup | garbanzo beans, rinsed and pat dry |
| 3 tbsp. | freshly chopped chives |
| 4 tbsp. | olive oil |
| 1/2 squeezed lemon juice S&P to taste 3. Place on a baking pan and put the mixture in the oven for ~30 minutes or until golden brown 4. Let cool and mix in the mustard vinaigrette (recipe below) Mustard Vinaigrette | |
| 4 tsp. | vegetable oil |
| 1 tsp. | dijon mustard |
| 1 tsp. | whole grain mustard, (any kind will do) |
| 1 tbsp. | balsamic vinegar |
| 1 clove | grated garlic |
S&P to taste
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