Salads : Roasted Cauliflower Salad

• 6 cups cauliflowerettes
  
• 1 red pepper, seeded and cut into strips
  
• 1 leek, sliced
  
• 3 tablespoons olive oil
  
• 2 teaspoons Original TABASCO® brand Pepper Sauce
  
• 1 1/2 teaspoons salt
  
• 2 teaspoons fresh rosemary, chopped or 1/2 teaspoon dried rosemary
  
• 1 clove garlic, crushed
  
• 1 (16-ounce) can garbanzo beans, drained and rinsed
  
• Shaved Parmesan cheese
  

Preheat oven to 400ºF.

Combine cauliflower, pepper strips, leek, olive oil, TABASCO^® Sauce, salt, rosemary and garlic in roasting pan; toss to mix well. Roast 15 minutes, stirring occasionally.

Stir in garbanzo beans. Cook 10 minutes until vegetables are tender. Serve with shaved Parmesan cheese.

Makes 6 servings.