Roasted Thai Cauliflower Salad with Chickpeas

Start to Finish: 1 Hour

Servings: 4 Servings



1 head cauliflower, broken into even sized florets

1 red onion, cut into wedges

1 (15 ounce) can garbanzo beans, rinsed and drained

2 tablespoons olive oil

1 teaspoon kosher or fine sea salt

1/2 teaspoon freshly ground black pepper

1/4 cup SunButter® (any variety)

1/2 cup water

1 tablespoon gluten free soy sauce

1 tablespoon rice vinegar

1 tablespoon brown or coconut palm sugar

1 garlic clove, grated

1 (1 inch by 1 inch) piece of fresh ginger, peeled and grated or minced

1 teaspoon (or more) Sriracha or other chili garlic sauce

1/2 cup cilantro leaves, coarsely chopped



Preheat oven to 400°F.


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.


Roast for 30 minutes or until the cauliflower is fork tender.


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.


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.

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