Warm Roasted Cauliflower and Chickpea Salad

INGREDIENTS

large head cauliflower, separated into florets

2 tbsp

plus 1/4 cup extra-virgin olive oil (or as needed)

salt and freshly ground black pepper,

1/2

small red onion, cut vertically into slivers

3 cloves

garlic, minced

1/2 cup

chopped fresh parsley

2 tbsp

chopped fresh oregano

1 can

chickpeas, drained and rinsed

jar (12-ounce) roasted red bell peppers in olive oil and garlic, drained and thinly sliced

sundried tomatoes in oil, coarsely chopped

1/2 cup

pitted and halved Kalamata olives

3 tbsp

capers, drained

1 tsp

crushed red pepper flakes

1/4 cup

red wine vinegar, or to taste