Roasted Cauliflower Salad
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
2 people
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Calories
383 kcal
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Cuisine
Mediterranean, Middle Eastern
Roasted Cauliflower Salad
Description
Roasted Cauliflower Salad brings together roasted cauliflower pieces and chickpeas flavored with paprika, cumin, and parsley, roasted to develop a tender yet slightly crispy texture. These are combined with fresh greens, avocado slices, and thinly sliced red onion to provide contrast in texture and freshness. A dressing of olive oil, lemon juice, sumac, and seasoning ties the salad components together with a citrusy and mildly tart note from the sumac. The roasting process deepens the cauliflower’s flavor, while the lemon and sumac in the dressing brighten the overall taste profile.
The salad suits those looking for a plant-based option with a complex combination of textures from crispy roasted vegetables to creamy avocado and tender greens. It can work as a light lunch or a colorful side at dinner. The combination of spices on the roasted vegetables adds warmth without overwhelming heat.
Variations to this recipe include substituting broccoli for cauliflower or using different beans in place of chickpeas; however, those changes may alter the crisp roasting effect. Adding a creamy element like tahini or hummus to the dressing can also add richness, and for non-vegans, crumbled feta can be sprinkled on top to introduce a salty finish.
Ingredients
- 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 for the cauliflower
- 1 pinch black pepper for the cauliflower
- 1 pinch sea salt for the dressing
- 1 pinch black pepper for the dressing
- 0.5 teaspoon cumin
- 0.5 teaspoon parsley dried
- 100 g butterhead lettuce
- 50 g arugula arugula, aka rocket
- 0.5 avocado sliced
- 0.5 red onion thinly sliced
- 1 lemon juice only
- 2 tablespoon sumac
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
- Adding crumbled feta cheese on top provides a salty contrast for non-vegans.
- Spice blends such as curry powder can replace the paprika and cumin for a different flavor profile.
- Broccoli can be used instead of cauliflower, and other beans may substitute chickpeas though roasting results may vary.
- Enhance the dressing by mixing in tahini or a spoonful of hummus for creaminess before serving.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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