Roasted cauliflower and chickpea salad
We are settled in our Mayan Riviera abode but I haven’t started cooking yet, not sure why. Maybe it’s working in a different kitchen not as well equipped as my own at home, or maybe it’s all the restaurants I want to try. In any event, I scheduled a few posts to be published until I get in the groove and begin to cook Mexican style here.
One of the scheduled posts is this roasted cauliflower and chickpea dish. Even if you don’t like cauliflower, you are likely to change your mind when it is roasted. Roasting brings out a caramelized flavour in the cauli that to me is irresistible.
Roasting cauli is as easy as pie. Separate the florets, drizzle with oil, sprinkle with salt and roast on a baking sheet for a few minutes at 400ºF until the florets begin to turn golden. Once roasted, serve it on its own, mixed with other veggies or combine with cooked grains or legumes, in this case, chickpeas.
1 head cauliflower
2-3 tablespoons olive oil
Salt and pepper
2 cups cooked chickpeas (or use 1 can organic chickpeas)
A handful of curly endive inner leaves
A handful of micro greens if you have them
Parsley pesto (recipe here)
Separate the cauliflower into medium size florets.
Spread the florets on a foil lined baking sheet and drizzle with enough olive oil to coat.
Sprinkle with salt and pepper.
Roast in a preheated 400ºF oven until the floret are beginning to turn golden, about 15 minutes or so.
Add the chickpeas and taste for seasoning, adding salt and pepper as necessary.
Add the curly endive and toss to combine.
Serve with a drizzle of parsley pesto lightly mixed into the salad.
This is good warm or at room temperature.