Spring is finally here along with all the great fresh produce. To celebrate spring, we've made a delicious roasted cauliflower salad that has lots of fresh herbs, creamy goats milk feta and crunchy toasted almonds. This salad also has chickpeas that make it hearty and filling. This dish can stand alone or eaten as part of a meal. Paired with a delicious red wine vinegar and extra virgin olive oil dressing, this salad is sure to please. This salad is great to pair with so many dishes like a pan seared salmon or a roasted chicken. I have even added some cous cous to this salad when I had some salad leftover the next day.
Ingredient List: Yield 4 people
1 cauliflower cut into 1/2 inch slices
1 romanesco cut into 1/2 inch slices
2 large carrots oblique cut
1 large shallot sliced thin
1/2 cup extra virgin olive oil
1/2 cup red wine vinegar
1/2 cup mint rough chop
1/2 cup parsley rough chop
1/2 cup dill rough chop
1/2 tsp Zatar seasoning
1/2 cup sheep milk feta
1 1/2 cup chickpeas canned drain and rinsed
1/2 cup toasted almonds rough chop
1/4 cup currants
Salt & Pepper to taste
Step by Step instructions:
Start by slicing 1 cauliflower & 1 romanesco in 1/2 inch slices. Next cut 2 carrots using an oblique cutting technique. Next using 2 sheet trays place sliced cauliflower, romanesco and carrots spread evenly on each one. Drizzle with a generous amount of olive oil and season with salt and pepper. Place in a pre heated oven at 450 degrees and cook until golden brown or until vegetables are soft for approx. about 25 minutes.
Next toast 1/2 cup almonds at 350 degrees for 10 minutes.
While the almonds are toasting grab a medium size mixing bowl and add thinly sliced shallot to bowl. Next rough chop parsley, dill, mint and add to bowl. Next add 1/2 cup olive oil and 1/2 cup red wine vinegar. Finally add drained and rinsed chickpeas to bowl. Season with salt & pepper and toss. Set aside for later.
Once the cauliflower, romanesco and carrots are cooked, remove from oven and set aside. Grab a large plate as you'll be building this salad in layers by arranging all the sliced cauliflower and romanesco flat down on the plate first.
Next take any smaller pieces and place on top of sliced cauliflower.
Next spread carrots evenly over the cauliflower.
Now it's time for the chickpeas and herb mixture. Spread it evenly on the top of the carrots.
Finally top with chopped almonds & feta cheese and sprinkle on 1/2 tsp of zatar spice blend and serve.
I hope you enjoy this salad as much as I do. It is so versatile. You can switch out the chickpeas for a bean instead and you can also add some cous cous and serve it by itself for dinner. Change out the almonds for walnuts and add goat cheese instead of feta. Cooking is all about experimenting and having fun. Happy Cooking!
Check out this recipe on youtube!
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