Measurements

• 1 medium cauliflower
• 1 can
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp cumin
• 1 tsp paprika
• 2 tbsp lemon juice
• 2 cloves garlic
• 1/4 cup fresh parsley, chopped
• 1/2 red onion, thinly sliced
• 2 cups fresh spinach
• 1/2 cup feta cheese, crumbled

Preparation Method

• Preheat oven to 400°F (200°C).
• In a large bowl, combine cauliflower florets and chickpeas.
• Add 2 tbsp olive oil, salt, pepper, cumin, and paprika to the bowl.
• Toss until cauliflower and chickpeas are well coated.
• Spread mixture on a baking sheet in a single layer.
• Roast in the oven for 25-30 minutes, until cauliflower is golden.
• In a small bowl, whisk together remaining olive oil, lemon juice, and minced garlic.
• In a large salad bowl, combine roasted cauliflower and chickpeas with spinach, red onion, and parsley.
• Drizzle the lemon-garlic dressing over the salad.
• Toss gently to combine all ingredients.
• Top with crumbled feta cheese before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.