Produce a weekly batch of Roasted Cauliflower with Balsamic Roasted Tomatoes for a savory, ready-to-use component that reduces prep while leaving room for chef creativity. Great for grain bowls, sides, salads, flatbreads, and plant-forward entrées.

• Step 1

  Preheat oven to 400 degrees. Toss cauliflower and garbanzo beans with 1/4 cup of Balsamic Roasted Tomatoes and spread on baking pan lined with parchment paper or aluminum foil.
  
  

• Step 2

  Roast cauliflower and garbanzo beans for 20-25 minutes until the cauliflower is golden brown.

• Step 3

  Combine the roasted cauliflower and garbanzo beans with Balsamic Roasted Tomatoes.
  
  

• Step 4

  Sprinkle with parmesan cheese, if using, and salt and pepper to taste. Serve warm or at room temperature.