With only half a cauliflower in the fridge and a few greens in the garden, I recently created this salad. The hero ingredient is roasted cauliflower. With the addition of whatever greens are on hand, it’s easy to transform them into a mighty meal.
Roasted cauliflower salad
½ large or 1 medium cauliflower
1 can chickpeas, well drained
1 – 2 spring onions, finely chopped
Rocket or other leafy greens
Handful parsley, chopped
Vinaigrette or your favourite dressing
Heat oven to 195c. Break cauliflower into small florets, toss in a bowl with a tablespoon of olive oil and a pinch of salt. Lay flat on a baking sheet or roasting pan. Depending on your oven and the size of florets it will take about 25 – 40 minutes. Shake the tray every 10 minutes or so. Cook until very well done. If you’ve not roasted cauliflower before read more here.
The chickpeas are fine as is (although home cooked from scratch always taste better than canned) but if you want to get fancy you can take them to the next level by pan frying with some herbs or spices. After draining the chickpeas, gently rub them in a clean tea towel to remove as much moisture as possible. Heat a tablespoon of oil in a large fry pan and add the beans. The pan needs to be very hot and remember to keep stirring. Sprinkle with your desired spices or herbs (mixed herbs or smoked paprika are nice) and a little salt. Keep shaking or stirring for about 5 minutes until the chickpeas get a little crispy.
Allow the cauliflower (and chickpeas if frying them) to cool, then combine with the other ingredients. Toss through a lemony and garlicky vinaigrette before serving.
This recipe is vegan & vegetarian, gluten-free and utterly delicious. Subscribe to Gill’s newsletter to get a healthy recipe in your inbox every month. For more food ideas, explore the recipe archive.