Day 587 : Fast Easy Fresh Dinners for one

Tonight after a long day, I plan to make a simple warm veggie salad featuring the fantastic cauliflower I purchased yesterday at the Columbus Avenue Farmer's Market. This is the sort of cauliflower that you don't need to do too much to as it will be fabulous no matter what. I decided to toss it with some EVOO, sea salt, black pepper, oregano and crushed red pepper and lightly roast some of the florets with some sundried tomatoes. Roast at 275 - 300 degrees for about fifteen minutes till its lightly golden brown. While your cauliflower and sundried tomatoes are roasting, dice up a clove of garlic and place it in a saute pan with some roasted almonds and some cooked chickpeas. Meanwhile grab some Nicoise olives and a yellow pepper, slice both and toss in a bowl. Combine all in a bowl and top with grated Parmesan and some fresh thyme and EVOO. Enjoy with a glass of Cotes du Rhone.