I’m beginning to realize how much roasting cauliflower adds to its flavor. The caramelized edges of roasted cauliflower here help to elevate this simple combination with chickpeas, fresh mint, and homemade zaatar. The next time I make this, I think I might mix in a little tahini, or maybe some yogurt, for extra creaminess. This salad makes a great side dish or light lunch and can be served warm, at room temperature, or cold, depending on what you’re pairing it with, the weather, and your mood.
Roasted Cauliflower and Chickpea Salad
Yield: 4 – 6 servings
Ingredients:
- 1 head cauliflower, cut into bite-sized florets
- 2 Tbsp + 1 Tbsp olive oil
- 1/2 tsp + 1/2 tsp zaatar
- 1 large can (28 – 32 oz) chickpeas
- 1/4 cup mint, finely chopped
- juice from 1/2 lemon
- salt and pepper, to taste
Method:
- Preheat oven to 400 degrees.
- In a baking dish, toss 1 head cauliflower, cut into bite-sized florets with 2 Tbsp olive oil and 1/2 tsp zaatar. Roast until tender with edges beginning to caramelize, about 30 minutes. Remove from oven, and let cool.
- Combine cooled cauliflower with 1 large can (28 – 32 oz) chickpeas, 1/4 cup mint, finely chopped, 1/2 tsp zaatar, 1 Tbsp olive oil, and juice from 1/2 lemon. Toss thoroughly to combine, taste, and add salt and pepper, to taste, as well as additional olive oil, lemon juice, or zaatar, if desired. Serve warm, at room temperature, or cold.
