Chicken, Cauliflower, and Garbanzo Hot Salad

I originally wanted to call this CCC Salad due to everything starting with C (Chicken, Cauliflower and Chickpeas), but then I remembered how much I love the name Garbanzo. For some reason when I hear the word, I always think of Gonzo from the Muppets. Could not be more unrelated.

Tonight's dinner was a mishmash of things I needed to use up in the fridge. It's not very colorful, but it's super flavor-y. In my book, the only way to make cauliflower is to roast it in the oven - it brings out the most flavor - otherwise it's pretty bland. Roast it with garlic, olive oil and garbanzos, and it's even better!

3 cloves garlic, minced
1 T olive oil, 1 T salted butter
1 can garbanzos, drained (or 1 1/2 c soaked & cooked dry garbanzos made in advance)
1/2 large head cauliflower, chopped into florets
S&P, red pepper flakes to taste
2 chicken breasts

Preaheat oven to 425. Smear butter on jellyroll pan and toss minced garlic, garbanzos, cauliflower, and seasonings into pan. Roast for 10 minutes, check and stir, and roast in 10 minute intervals til browned.
While that is roasting, start chicken in the olive oil on stove top - medium heat. Season with S&P.
When chicken is thoroughly cooked through, remove from heat and set aside on cutting board to cool slightly (for easier handling). Remove veggies from oven. When chicken has cooled a bit, chop into 1" pieces, and place back in its pan. Throw roasted veggies in with chicken, and toss to combine.
We ate this by itself but it would be great with rotini pasta and some Parmesan.