Step 1

Preheat the oven to 400°F.

Step 2

Line a large rimmed baking sheet with parchment paper. Arange the cherry tomatoes on one side of sheet and the chickpeas on the other. Drizzle the tomatoes and chickpeas with 1 teaspoon olive oil each; use your hands to toss and coat. Sprinkle tomatoes with salt.

Step 3

Roast for 19 to 23 minutes until chickpeas are browned and tomatoes are bursting. Cool slightly or entirely.

Step 4

Working in batches, process the cauliflower in a food processor until the pieces have the texture of rice or couscous.

Step 5

Heat the remaining 2 teaspoons oil in a large skillet set over medium-high heat. Add the caulfower, garlic and rosemary. Cook and stir for 3 to 4 minutes until softened. Season with salt and pepper to taste. Transfer to a large bowl.

Step 6

Add the parsley, lemon zest, lemon juice, tomatoes and chickpeas to the cauliflower, gently tossing to combine. Adjust salt and pepper to taste. Serve slightly warm, room temperature or chilled.