Add the cauliflower, garbanzo bean and carrots; toss to coat.
Spread mixture in a 15x10x1-inch baking pan.
Roast 20 to 25 minutes or until vegetables are tender, stirring once.
If needed, thin with milk to desired consistency.
In a large bowl, combine roasted vegetables, lettuce, parsley and onion.
Top with dressing; toss to coat.
Tips
Tip: Chile peppers contain oils that can irritate your skin and eyes.
Wear plastic or rubber gloves when working with them.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
