![]() ![]() Drizzle with the dressing, toss to coat and serve. In a large bowl, toss together the roasted cauliflower, arugula, bell pepper and chickpeas. Add the remaining 2 tablespoons of oil to the bowl, along with the vinegar, oregano and black pepper, and whisk to combine. Sprinkle the garlic with about ¼ teaspoon salt, then mash with a fork until a fairly smooth paste is formed. Squeeze the garlic out of its paper into a medium bowl discard any tough stem ends. If not using right away, refrigerate until needed. ![]() Let the cauliflower and the garlic cool to room temperature. Roast, tossing once or twice, for about 30 minutes, or until the cauliflower is tender and golden brown in spots. On a large, rimmed baking sheet, combine the cauliflower and the garlic cloves drizzle with 1 tablespoon of the oil, sprinkle lightly with salt and toss to coat. Position a rack in the middle of the oven and heat to 375 degrees. ¾ cup cooked no-salt added chickpeas, drained and rinsed if canned.5 cups cauliflower florets (about 1 ½-inch pieces).Roasted Cauliflower Salad With Chickpeas, Red Pepper and Arugula (Otherwise, you can substitute a quarter teaspoon of garlic powder in the dressing instead.) This salad can be served as a light main course or to accompany roasted poultry, fish or meat. Just remember to toss a couple of garlic cloves on the tray with whatever vegetable you choose. They are married in a bright, red wine vinaigrette seasoned with savory roasted garlic and dried oregano.Īlthough it is worth cooking the cauliflower just to make this recipe, I can't think of a roasted vegetable that wouldn't work here instead, so feel free to substitute whatever you have on hand. I especially enjoy how the ingredients play off one another - the way the caramelized cauliflower offers a tender, earthy counterpoint to the crisp, sweet red pepper, fresh greens and hearty chickpeas. The combination had such a scrumptious synergy, I have been making it ever since. This colorful salad came to be when I tossed leftover roasted cauliflower with a random smattering of other items in my refrigerator that needed to get eaten. (Roasted vegetables keep for about three days in an airtight container in the refrigerator.) ![]() It takes no real effort to add another fish filet or two to a sheet pan to roast, double a stew or soup recipe, or bake an additional couple of sweet potatoes, for example.Īnd, whenever I roast vegetables - which is very often - I make way more than I need for dinner so I'm left with plenty to play with days after. Low Carb Chicken Casserole RecipesĪ collection of 18 amazing low carb chicken casserole recipes to make for easy keto dinners.One of my key life-hacks is to cook extra of whatever I am having for dinner so I have the makings of a quick meal the following day. I put together this list of 18 low carb chicken casserole recipes to have all my favorites in one spot! And, if you are looking for some other keto chicken recipes, check out my collection of low carb chicken recipes at Parade. For work lunches, I typically make a basic meat and vegetable casserole.Ĭhicken is one of my favorite meats to use. Egg casseroles like my broccoli egg bake are nice for making a week's worth of breakfasts. Since casseroles are so easy to prepare, I make a lot of them. So, on my days off, I would prep and cook most of my meals. Life used to get very hectic for me, especially since I also have three children to take care of. In addition to blogging, I was working over 40 hours a week at my engineering job. Low carb casseroles are recipes that can easily make a week of meals quickly on your day off. I'm always looking for easy savory dishes that I can make on the weekends and enjoy during the work week.
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