Meatless Monday - Roasted Cauliflower, Chickpea, and Quinoa Salad
Sometimes a warm salad is just the thing. Especially as winter is loosening it’s grip and spring is starting to show itself. It just feels nice to have something heating in the oven as you’re thinking about how the sun is setting later and later each evening.
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.
Ingredients:
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
Directions:
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.
Check out the gallery page - Future Relics Gallery by Lori Buff
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.
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| 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
Directions:
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.
Check out the gallery page - Future Relics Gallery by Lori Buff
sounds delicious, there goes that cauliflower again, you are going to convince me yet, it has such a pungent fragrance and I just know I won't be able to convince Gary to eat it, maybe I won't tell him. Ha.
ReplyDeleteHa, you know I think about you whenever I post a cauliflower recipe lately. We do love it and eat it often because it’s so versatile. I’ve never noticed much of a fragrance at all, of course it’s easy to miss that if you like the flavor.
ReplyDeleteSo many tasty things in one dish! Jeff doesn't like cauliflower either, maybe it's a guy thing.
ReplyDelete