- 1 head of romanesco or cauliflower
- 1 tablespoon olive oil
- 1 cup chickpeas, drained and rinsed
- 1 cup sprouts
- 2 cups arugula
- 2 tablespoon brazil nuts, chopped
- 2 tablespoon basil, chopped
Preheat oven to 400 degrees. Place chopped romanesco on a sheet pan and drizzle with one tablespoon of olive oil. Top with salt and pepper and mix well with hands.
Roast for about 12 minutes, stirring once.
When romanesco is done place all ingredients in a bowl. Top with creamy dressing of your choice.
Calories: 430kcal | Carbohydrates: 25g | Protein: 10g | Fat: 32g | Saturated Fat: 5g | Sodium: 13mg | Potassium: 389mg | Fiber: 7g | Sugar: 4g | Vitamin A: 640IU | Vitamin C: 6.5mg | Calcium: 98mg | Iron: 3.3mg