How to Make Cauliflower Salad
- cook TIME 15 mins
- prep TIME 12 mins
- total TIME 27 mins
Ingredients (14)
- 18 oz cauliflower
- 6 oz canned chickpeas
- 1 oz arugula
- 1 oz pistachio crumbled
- 2 tbsp parsley minced, divided
- 0.25 oz shredded Parmesan cheese
- 1/4 tsp Dijon mustard seeds
- 1/4 tsp red pepper flakes
- 1/4 tsp lemon zest
- 1/2 tsp traditional Dijon mustard
- 3 tbsp olive oil divided to 2 tbsp and 1 tbsp
- 1 tbsp lemon juice
- 1/4 tsp salt
- 1/2 tsp pepper
INSTRUCTIONS
In a large mixing bowl, add 18 oz cauliflower, 6 oz canned chickpeas, 1 tbsp minced parsley, and 2 tbsp olive oil. Mix well with a spoon.
Preheat the oven to 450°F. Line the sheet pan with parchment paper. Spread the seasoned cauliflower and chickpeas onto the sheet pan. Roast them for 15 minutes. Remove the cooked cauliflower and chickpeas from the oven. Set them aside to cool.
Make the dressing by combining 1 tbsp olive oil, 1/2 tsp traditional Dijon mustard, 1 tbsp lemon juice, 1 tbsp minced parsley, 1/4 tsp Dijon mustard seeds, 1/4 tsp red pepper flakes, 1/4 tsp lemon zest, 1/4 tsp salt, and 1/2 tsp pepper. Whisk vigorously until well combined.
Assemble the salad ingredients in order: 1 oz arugula, roasted cauliflower, 6 oz roasted chickpeas, and 0.25 oz shredded parmesan cheese.
Drizzle the dressing all over. Toss well. Enjoy.
