Serves 4-6

Ingredients

VEGETABLES

• 14 oz. can of chickpeas, drained and rinsed
• 3 cups cauliflower florets (purple and white), chopped
• 3 garlic cloves, sliced thin
• 1 shallot, sliced thin
• 1/3 cup olive oil
• 1/2 teaspoon dark chili powder
• 1/2 teaspoon chipotle powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1 tablespoon kosher salt

DRESSING

• 2 scallions, sliced thin
• 2 Fresno peppers, stemmed seeded, and sliced thin
• 3 tablespoons sugar
• 1/4 cup red wine vinegar
• 1/2 teaspoon dark chili powder
• 1/2 teaspoon chipotle powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/2 tablespoon kosher salt

Instructions

VEGETABLES

1. Preheat the oven to 400ºF.
2. To prepare the vegetables, place all of the ingredients in a mixing bowl and toss to coat.
3. Place the mixture in a 9×13-inch baking pan, place the pan in the oven, and bake until the cauliflower is slightly charred and still crunch, about 30 minutes.

DRESSING

1. To prepare the dressing, place all of the ingredients in a large mixing bowl and whisk until sugar has dissolved.
2. Place the cooked vegetables ingredients into the bowl of dressing and toss to coat. Serve immediately.

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Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started in Seasoned, by John Whalen III.