3 cups cauliflower florets
2 cups small potatoes quartered or baking potato chopped to 3/4-1 inch cubes
1 15 oz can chickpeas or 1.5 cups cooked
1 zucchini sliced
salt, pepper, oil as needed

For the Sour Cream and Onion Dressing:
1/2 cup vegan sour cream or use my home made sour cream
1 tsp dijon mustard
1/2 tsp lemon juice
1/2 tsp dried dill
1/2 tsp dried parsley
1/2 tsp onion powder
1/2 tsp onion flakes
1/4 tsp garlic powder
1/2 tsp maple syrup
a generous dash of black pepper
1/4 tsp salt or to taste