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Roasted Cauliflower & Chickpea Salad

Roasted cauliflower and chickpea salad was really the only way to go after my last recipe post. Which, let’s face it, was pure gluttony on a plate! I’m all about the comfort food right now but sometimes I need to reign it in a bit so my jeans still fit. I unfortunately do not posess the speedy metabolism that I desire.

These beautiful cauliflowers have been calling out to me for the last few weeks. Every time I pass the greengrocers, they are always there looking beautifully pretty and very jewel-like. If you don’t rate cauliflower all that much, give roasted cauliflower a try. Us Brits have a history of boiling our veg until bleak and flavourless. Roasting holds onto more of the flavour and it’s so easy to introduce other tasty ingredients along the way too.
Roasted Cauliflower & Chickpea Salad

I’ve been enjoying roasted cauliflower as a side dish for some time now, with so many different flavour combinations. I stumbled across this one on the BBC Good Food site and the more I came back to it, the more it evolved into a fuller salad dish of my own. I usually serve with flat breads or pittas if I’m feeling hungry, which let’s be honest – is usually the case!

I’m becoming increasingly fond of this style of vegetarian cooking, it very much reminds me of an Ottolenghi dish. I’m constantly inspired by his vibrant cooking and take on vegetables, he always manages to turn them into something spectacular. Anyway, I’ll save my Ottolenghi praise for another day, that’s a whole post in itself!

Roasted Cauliflower & Chickpea SaladRoasted Cauliflower & Chickpea SaladRoasted Cauliflower & Chickpea Salad

As you can probably tell, I’ve gone for a white cauliflower and a purple cauliflower for variety. The purple is said to be milder and a little sweeter in taste, though I don’t know how much that holds up after combining with a few other flavours. You can also pick up a vibrant green variety, otherwise known as Romanesco. It’s really up to you how you mix and match. Don’t worry if you can’t find the different varieties either, just stick with white cauliflower if need be and everything else will surely make up for it. Have you tried roasted cauliflower before? I’d love to hear what you pair it with if you have!

Recipe for Roasted Cauliflower & Chickpea Salad

Ingredients

4 Servings
  • 2 small cauliflowers, chopped into florets
  • 2 tbsp olive oil
  • 2 red onions, cut into wedges
  • 2 garlic cloves, finely chopped
  • 3 tbsp balsamic glaze
  • 400 g tin of chickpeas, drained and rinsed
  • 90 g bag fresh salad leaves to serve
  • 1 - 2 mild red chillies, sliced to serve
  • 50 g toasted flaked almonds, to serve

Method

  1. Heat the oven to 180 C fan/200 C/ gas 6. Put the cauliflower and red onion into a roasting tin. Combine the garlic and oil, drizzle over the cauliflower and onion. Season well and make sure everything is well coated.
  2. Roast in the oven for 10 minutes. Remove and drizzle over the balsamic glaze, continuing roasting for a further 20 minutes.
  3. Remove from the oven and stir through the chickpeas. Serve on a bed of salad leaves with a scattering of flaked almonds and red chilli to taste.