Roasted Cauliflower Salad
This roasted cauliflower salad combines roasted cauliflower, hearty chickpeas, sweet raisins, and tart onions to create an oh-so-flavorful side dish.
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Prep Time: 15 minutes -
Cook Time: 25 minutes
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Total Time: 40 minutes
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Yield: 6 servings 1x -
Category: Salad -
Method: Roasted
Category:
Method:Ingredients
Roasted Cauliflower:
- 1 head of cauliflower, cut into bite-sized pieces (about 5 cups)
- 2 tablespoons olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
Pickled Onions:
- 1/4 red onion, very thinly sliced
- 2 tablespoons water
- 1 tablespoon white vinegar
- 1 teaspoon white sugar
- 1/4 teaspoon salt
Salad:
- 1 (14 ounce) can chickpeas, drained and rinsed
- 1/4 cup raisins
- 1/2 cup fresh parsley, roughly chopped
Lemon Dressing:
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 clove garlic, finely minced
- 1/4 teaspoon salt
- 1 pinch black pepper
Instructions
- Preheat the oven to 425°F and grab a large baking sheet.
- Place the cauliflower florets on the baking sheet, drizzle with olive oil, then sprinkle with paprika, cumin, and salt. Using your hands, toss the cauliflower florets until evenly coated, then spread them out across the baking sheet.
- Transfer the baking sheet to the oven and bake the cauliflower for 20-25 minutes, tossing it halfway through, or until golden brown around the edges.
- Next, make the pickled onions. In a small bowl, add the vinegar, water, sugar, and salt, and stir to combine. Add the sliced red onion, toss to coat in the liquid, and then set aside.
- In another small bowl, add the dressing ingredients: olive oil, lemon juice, mustard, honey, minced garlic, salt, and pepper, and whisk to combine. Set aside.
- Once the cauliflower has roasted, remove the baking sheet from the oven, and allow the florets to rest for 5-10 minutes until slightly cooled.
- While the cauliflower cools, remove the sliced red onion from the liquid mixture and discard any excess liquid.
- In a large bowl, add the roasted cauliflower, chickpeas, pickled red onion, raisins, and fresh parsley, drizzle the lemon garlic dressing on top, and toss until well combined. Taste and adjust seasoning with additional salt and pepper as needed.
- The roasted cauliflower salad can be enjoyed immediately or stored in an airtight container in the fridge for up to 4 days.
Notes
To Use Frozen Cauliflower: Swap the head of cauliflower for 4 cups of frozen cauliflower florets in step #2 and increase the cooking time by 5-10 minutes in step #3.
To Use Garlic Powder: Swap the garlic clove for 1/2 teaspoon garlic powder in step #5.
To Use Red Wine Vinegar: Swap the lemon juice for an equal amount of red wine vinegar in step #5.
Nutrition
- Serving Size: 1 serving
- Calories: 252 calories
- Sugar: 8 grams
- Fat: 16 grams
- Carbohydrates: 25 grams
- Fiber: 7 grams
- Protein: 7 grams
Find it online: https://kaynutrition.com/roasted-cauliflower-salad/
