VEGAN VEGGIFUL PASTA SALAD

1. Put on water to boil and preheat oven to 400 degrees
2. On a sheet pan place cauliflower, baby bell peppers and chickpeas. Season with salt, garlic powder and smoked paprika, spray with olive oil and toss until well mixed and cook for 20 minutes.
3. Add the kale to a large bowl, drizzle with 1 tsp olive oil, 1 pinch salt and a few grinds of pepper and massage by mixing and squeezing gently until you feel the leaves tenderized.
4. Make the dressing by adding 3 of the roasted baby bells, olives, olive oil, balsamic vinegar and pomegranate molasses, salt and pepper to a blender and blend until smooth.
5. Add tomatoes, cucumbers, roasted cauliflower, the remaining bell peppers, crunchy chickpeas and the pasta to the bowl of massaged kale. Pour dressing over and mix.