Roasted Thai Cauliflower Salad With Chickpeas

• 1 head cauliflower broken into even sized florets
• 1 red onion cut into wedges
• 15 ounces garbanzo beans rinsed and drained
• 2 tablespoons olive oil
• 1 teaspoon kosher salt or fine sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup SunButter(R) any variety
• 1/2 cup water
• 1 tablespoon gluten free soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon coconut palm sugar or brown
• 1 garlic clove grated
• 1 fresh ginger 1 inch by 1 inch piece of, peeled and grated or minced
• 1 teaspoon Sriracha sauce or more
• 1/2 cup cilantro leaves coarsely chopped

1. Preheat oven to 400u0b0F.
2. Place the cauliflower florets, red onion, and garbanzo beans on a baking sheet and drizzle with the olive oil, salt, and pepper. Toss everything together well to coat.
3. Roast for 30 minutes or until the cauliflower is fork tender.
4. While the vegetables are roasting combine SunButter, water, soy sauce, vinegar, sugar, garlic, ginger, and Sriracha in a small sauce pan over medium heat. Cook the sauce, stirring, until the SunButter is melted, about 2 minutes.
5. Place roasted vegetables in a serving bowl, pour the sauce over and toss to coat. Add the cilantro and stir to combine. Can be served warm, at room temperature, or cold.

cauliflower, red onion, garbanzo beans, olive oil, kosher salt, freshly ground black pepper, water, gluten free, rice vinegar, coconut palm sugar, garlic, sriracha sauce, cilantro

Taken from www.yummly.com/recipe/Roasted-Thai-Cauliflower-Salad-with-Chickpeas-2498936 (may not work)