This recipe is based on Ottolenghi’s recipe for a cauliflower salad. To round it out as a full meal, I’ve added in chickpeas to the roasting stage to add some protein - seeing a trend in these recipes? If you don’t like fresh tomatoes, feel free to add those into the roasting stage as well.
1 large head of cauliflower, cut into florets
2 15oz cans of chickpeas, drained
1 tbsp olive oil
1/2 tsp salt
15 cherry tomatoes, halved
4 cups arugula
1 tbsp fresh dill, roughly chopped
2 tbsp capers, roughly chopped
1 tbsp whole grain mustard
1/2 clove garlic, minced
1 tbsp fresh dill, chopped
2 tbsp apple cider vinegar
1/4 cup olive oil
Preheat the oven to 400°F (180°C). Line a large baking sheet with parchment paper.
Lay the cauliflower and chickpeas on the baking sheet and coat in olive oil and salt. Roast until the cauliflower is nicely caramelized, around 20 minutes.
Once the cauliflower and chickpeas have cooled, place into a large bowl with the cherry tomatoes, arugula, and dill.
For the dressing, toss all the ingredients into a glass jar, shake up vigorously to emulsify. This can be stored in the fridge, covered for a few days.
To serve, toss the salad with some of the vinaigrette and plate.
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- Julia Feld