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This recipe is a deep celebration of cauliflower

Roasted cauliflower and chickpea salad with a caper dill vinaigrette

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.

Serves 4

Ingredients

Salad

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

Vinaigrette

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

Recipe

STEP 1

Preheat the oven to 400°F (180°C). Line a large baking sheet with parchment paper.

STEP 2

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.

STEP 3

Once the cauliflower and chickpeas have cooled, place into a large bowl with the cherry tomatoes, arugula, and dill.

STEP 4

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.

STEP 5

To serve, toss the salad with some of the vinaigrette and plate.

More

ArugulaCauliflowerJuneJuly

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MEET YOUR MEAL

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MEET YOUR MEAL

Every Sunday evening, I send out a newsletter with the following week's dinner menu, and the seasonal produce featured. The newsletter is free, and I won't share or sell your email address.

If it turns out it's not the content you're looking for, you can easily unsubscribe with a link at the bottom of the email. This project was originally a way to wrap my head around the evolving seasonal produce in the supermarkets.

I'm so excited to share the journey and learn from you as I go along!

- Julia Feld