Roasted Cauliflower ‘Couscous Salad with Pickled Apricots and Carrot Top Salsa Verde

Ingredients

• 1 medium head cauliflower, cut into florets
• 1 tablespoon olive oil
• kosher salt and freshly ground pepper, to taste
• 1 cup cooked (or canned) chickpeas, drained
• 1 red bell pepper, diced
• 1 cup pickled apricots, diced, see recipe
• 1 cup olives, pitted and chopped
• carrot top salsa verde, see recipe
• 1 large shallot, peeled
• 1 clove garlic, peeled
• 2 cup carrot leaves from 1 bunch carrots, no stems
• 1/2 cup fresh herb leaves (parsley, oregano, basil, tarragon, mint or a combination)
• 3 tablespoon red wine vinegar
• 1/2 cup extra-virgin olive oil
• kosher salt and freshly ground pepper, to taste
• 1/2 cup cider vinegar
• 1/4 cup water
• 1.2 teaspoon salt
• 1 tablespoon brown sugar
• 4 ounce dried apricots

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