Ingredients
1 c. dry chickpeas
12 mini peppers
1/2 c. o/o plus more to coat the peppers
1 med. head cauliflower, broken into florrets
1 t. kosher salt
10 oz. baby spinach leaves
sea salt
pepper
1/2 c. kalamata olives, pitted
1/3 c. grated Parmesan (opt.)
Shallot Vinaigrette
2 shallots
3 T. balsamic
3 T. sherry or red wine vinegar
3 T. water
pinch ea. salt, pepper, sugar
1/3 c. oil
1/3 c. o/o, or to taste
Preparation
Peppers: Lightly grease peppers and roast @ 475 for 15-18 min.till soft. Set aside to cool Cauliflower: Blach cauliflower in 5 c. boiling water till al dente. Drain and place in ice water. pat dry. (You can omit this step if you are using thawed frozen cauliflower.) Pan fry cauliflower till golden brown over med. heat. Season with sea salt. Vinaigrette: Process all ingred.. To serve: Toss spinach with a little dressing. (you will have extra.)Top wth the veggies and chickpeas. Shave cheese directly on top and serve.
