Roasted Cauliflower Salad

Name: Roasted Cauliflower Salad
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2 people
Ingredients: 0.5 head cauliflower; 120 g chickpeas; 1 tablespoon olive oil; 1 tablespoon olive oil; 0.5 teaspoon paprika; 1 pinch sea salt and ground black pepper; 1 pinch sea salt and ground black pepper; 0.5 teaspoon cumin; 0.5 teaspoon dried parsley; 100 g butterhead lettuce; 50 g Rocket (arugula); 0.5 avocado; 0.5 red onion; 1 lemon; 2 tablespoon sumac

User Reviews

5.0

51 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings
2 people
Calories
383 kcal
Course
Side Dish, Salad
Cuisine
Mediterranean, Middle Eastern

Roasted Cauliflower Salad

Leo Hart

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Roasted to perfection in an easy spice blend and then tossed with a zesty lemon salad, this Roasted Cauliflower Salad with chickpeas ticks all the boxes.

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Ingredients

Servings

0.5 head cauliflower chopped
120 g chickpeas tinned, drained
1 tablespoon olive oil for the cauliflower
1 tablespoon olive oil for the dressing
0.5 teaspoon paprika
1 pinch sea salt and ground black pepper for the cauliflower
1 pinch sea salt and ground black pepper for the dressing
0.5 teaspoon cumin
0.5 teaspoon dried parsley
100 g butterhead lettuce
50 g Rocket (arugula) (arugula)
0.5 avocado sliced
0.5 red onion thinly sliced
1 lemon juice only
2 tablespoon sumac

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Instructions

Preheat your oven to 190°C/170°C(fan)/375°F/Gas 5.
Put 0.5 head Cauliflower and 120 g Chickpeas (drained) into a large bowl with 1 tablespoon Olive oil, 1 pinch Sea salt and ground black pepper, 0.5 teaspoon Paprika, 0.5 teaspoon Cumin and 0.5 teaspoon Dried parsley and toss so it is coated. Spread evenly onto a baking tray.
Put into the oven for 20 minutes.
In a large bowl, add 100 g Butterhead lettuce, 50 g Rocket (arugula), 0.5 Avocado, 0.5 Red onion, 1 tablespoon Olive oil, 1 pinch Sea salt and ground black pepper, juice of1 Lemon and 2 tablespoon Sumac and mix well.
Divide the lettuce mixture into two bowls and then top with roasted cauliflower and chickpeas.

Notes

This salad is vegan, but if you aren't vegan then some crumbled feta on top is a good addition.
You can use any seasoning you like on the cauliflower and chickpeas. A curry powder blend is a nice alternative.
Not a fan of cauliflower or chickpeas? You can swap the cauliflower for broccoli and the chickpeas for another bean (but it won't get as crispy).
Make the dressing creamy by adding a tablespoon of tahini to it. Or, you could add a spoonful of homemade hummus before serving.

Nutrition Information

Show Details

Serving 1portion Calories 383kcal (19%) Carbohydrates 38g (13%) Protein 11g (22%) Fat 24g (37%) Saturated Fat 3g (15%) Polyunsaturated Fat 3g Monounsaturated Fat 16g Sodium 64mg (3%) Potassium 1196mg (34%) Fiber 14g (56%) Sugar 10g (20%) Vitamin A 2608IU (52%) Vitamin C 111mg (123%) Calcium 151mg (15%) Iron 5mg (28%)

Nutrition Facts

Serving: 2people

Amount Per Serving

Calories 383 kcal

% Daily Value*

Serving	1portion
Calories	383kcal	19%
Carbohydrates	38g	13%
Protein	11g	22%
Fat	24g	37%
Saturated Fat	3g	15%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	16g	80%
Sodium	64mg	3%
Potassium	1196mg	25%
Fiber	14g	56%
Sugar	10g	20%
Vitamin A	2608IU	52%
Vitamin C	111mg	123%
Calcium	151mg	15%
Iron	5mg	28%