February 16, 2023

Crispy Cauliflower Salad Recipe

cauliflower-salad-recipe

Cauliflower salad is a simple and delicious side dish that is made with cauliflower as the main ingredient. It is often made with a mix of vegetables and a dressing made from oil, vinegar, and seasonings. Cauliflower is a type of cruciferous vegetable that is native to the Mediterranean region. It is a good source of vitamins, minerals, and antioxidants, and it is also low in calories and high in dietary fiber.

Cauliflower salad is easy to make and can be customized to suit your tastes. It can be served cold or at room temperature and is often best when allowed to sit for a while in the refrigerator to allow the flavors to meld. It is a great option for vegetarians and vegans, and it can also be a healthy and satisfying option for meat-eaters looking to add more vegetables to their diet.

INGREDIENTS

  • 1 large Head Cauliflower– cut into florets
  • 1 cup Chickpeas
  • ¼Cup Oil
  • 2 tsp Cumin
  • 1 1/4tsp EACH: Smoked Paprika, Chili Powder, Garlic Powder & Ground Coriander
  • Salt and Ground Black Pepper
  • 5-6 Cups Mixed Greens
  • 1 ½Cups Cooked Quinoa
  • 1/4Cup Fresh Herbs(Scallions, Cilantro, Parsley and/or Chives)
  • 1/4CupToasted Pumpkin Seeds
  • 4 ounces Crumbled Feta or Cotija Cheese
  • 2 Avocados– DIVIDED (half an avocado for dressing; rest for salad)
  • ½ Cup curd/yogurt

Dressing

  • 2-4 Tablespoon warm Water
  • 1/4 Cup Cilantro Leaves
  • 1Tablespoon EACH: Fresh Lime Juice & Honey- or more to taste
  • Optional Toppings: Lime Wedges, Cherry Tomatoes, Sliced Jalapenos

DIRECTIONS

  1. Preheat oven to 425°F (or 400°F for convection). Line 2 large, rimmed baking sheets with aluminum foil for easy clean up.
  2. Season Cauliflower & Chickpeas: Place the cauliflower and chickpeas on the prepared baking sheets. In a small mixing bowl, combine the cumin, chili powder, paprika, garlic powder, coriander and ½ teaspoon salt. Drizzle the oil evenly over the cauliflower and chickpeas. Sprinkle with the seasoning. Toss well to evenly coat.
  3. Roast: Transfer the baking sheets to the oven. Roast, rotating the pans from top to bottom halfway through, for 20-25 minutes, or until cauliflower is tender and lightly charred. Set aside to cool slightly.
  4. Meanwhile, Make the Dressing: In the bowl of a food processor, add 1 avocado half, yogurt, 2 tablespoons of water, cilantro, lime juice and honey. Season with a ¾ teaspoon of salt and ¼ teaspoon pepper. Process until smooth and creamy. Taste and adjust for seasoning with more salt, pepper, lime juice or honey. If you like a thinner dressing, add more warm water 1 tablespoon at a time.
  5. Assemble the Salad: In a large salad bowl, toss the greens with the quinoa and herbs. Top with the roasted cauliflower and chickpeas, half the cheese and half seeds. Drizzle with a little bit of the creamy dressing. Toss gently to combine. Thinly slice or quarter the remaining avocado and add it to the salad. Top with remaining cheese and seeds. Serve the remaining dressing on the side and enjoy!!

You can also add some diced avocado, crumbled cheese, or chopped nuts to this salad for extra flavor and texture. You can also use a different type of vinegar or a different type of oil in the dressing if you prefer.