Cauliflower is ready to be harvested! All 4 of my plants are producing. This is the first time that has happened. Typically I only get heads on 2 of the 4, so I am very happy. This post is about what I did with the first two heads…

My two favorite ways to prepare cauliflower are pan searing and, what I did here, roasting. I had never tossed them with smoked paprika before, that was a neat addition. And look at that great color!

Here is the parsley from my garden, isn’t it pretty?

Bring together the roasted, smoked paprika cauliflower, some chickpeas, and parsley along with oil, vinegar and seasoning and you get a beautiful salad or side dish.

We had it as a side dish with arroz con pollo; it was a very tasty combination.

Spanish Cauliflower-Chickpea Salad

adapted from Food Network Magazine

1 medium head or 2 small heads cauliflower, cut into small florets (from the garden)

2 Tbsp olive oil

Kosher salt

3/4 tsp smoked paprika

1 cup canned chickpeas, drained & rinsed

1/4 cup chopped parsley (from the garden)

1 Tbsp white wine vinegar

Directions

Heat oven to 425F.

Toss the cauliflower with 1 Tbsp olive oil, salt and paprika.

Spread on a baking sheet, roast for 20 minutes. Let cool.

Toss with chickpeas, parsley, salt remaining olive oil and vinegar.

Chill until serve.  Enjoy!

Makes 3 servings.