This recipe uses pickled jalapeños in the dressing. A friend of mine gave me a big jar of pickled peppers from his garden. It’ a great way to preserve them and adds a nice tartness to the dressing. You might even have a jar in your fridge right now.
|Roasted Cauliflower, Chickpea, and Quinoa Salad|
1/2 medium cauliflower, cut into small florets
zest of 1 lemon
extra virgin olive oil
1 can chickpeas
1 teaspoon cumin seeds
1 cup cooked quinoa
1/4 cup toasted almonds, roughly chopped
a handful each of fresh mint leaves, flat leaf parsley, cilantro, roughly torn
Jalapeno Lime Dressing
1-2 pickled jalapeños, finely chopped
juice of 2 medium limes
2-3 tablespoons extra virgin olive oil
2 tablespoons finely chopped chives
Preheat oven to 425F. Lay cauliflower florets out in a single layer on an oven tray, scatter over half of the lemon zest and drizzle with olive oil. Give it all a good toss and roast for 15-20 minutes, turning every 5 minutes or so, or until cauliflower is golden and tender. On another tray lay out the chickpeas, scatter over remaining zest, fennel seeds, and drizzle with a little olive oil. Toss well to combine and then roast for 10-15 minutes, turning every 5 minutes or so, or until crispy golden brown.
Combine all the ingredients for the dressing and mix well.
In a large bowl combine, cooked cauliflower, chickpeas, cooked quinoa, herbs and almonds, drizzle over dressing mix well and serve.
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