Warm Roasted Cauliflower and Chickpea Salad is Italian-inspired and makes a hearty vegetarian main course salad. It’s also the perfect side dish for grilled meat, poultry or seafood.
Photographing this salad about drove me crazy (and yes, it’s a short drive).
Food photography is like that. There are days everything falls into place–the lighting is perfect, you have the right props and the styling works without having to readjust the subject. And some days not.
The fact that I’m a perfectionist does not help matters.
After three attempts over three afternoons, it came down to either me or the salad winning this fight. If at first you don’t succeed, try four times! I was determined to share this salad with you because I’m crazy about this salad!
Cauliflower roasted with nothing more than olive oil, salt and freshly cracked black pepper by itself is to die for. Combining that beautiful, slightly caramelized roasted cauliflower with the other flavorful ingredients is downright sublime!
Along with the cauliflower, this salad has roasted red bell pepper, olives, capers, sundried tomatoes, garlic, fresh parsley, fresh oregano and red wine vinegar. Chickpeas add texture and for a hearty vegetarian main course salad, add protein.
I had intended for this salad to be served cold or room temperature, however, when the cauliflower came out of the oven, I could not wait for it to cool. I combined it with the other ingredients that were ready and waiting and….wow!
Tips for keeping a well-stock pantry:
I love to keep a well-stocked pantry with ingredients such as those used here:
- Roasted red bell peppers in olive oil and garlic and roasted red bell peppers in water
- Sundried tomatoes (both packaged dry and in olive oil)
- Various varieties of olives
- Chickpeas (also known as garbanzo beans) and other canned beans
- Vinegar of numerous varieties
- Various forms of canned tomatoes
- Pasta, rice, grains, lentils, etc.
- Good-quality, low-sodium canned broth
- Various ethnic ingredients
When you keep a well-stocked pantry, you can create great meals on the fly. Just add fresh ingredients like vegetables and herbs and you’re ready to roll!
Check out my Massaged Kale Antipasto Salad for another great salad made with ingredients you may already have.
So that the cauliflower does not cool off too quickly prior to serving, make sure all your ingredients are room temperature. If you really want to be frugal, reserve the oil from the roasted red peppers to use in the dressing. I went with a fruity and robust extra virgin olive oil.
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Helpful tools and equipment to make Warm Roasted Cauliflower and Chickpea Salad (Affiliate Links):
- 1 large head cauliflower, separated into florets
- 2 tablespoons plus 1/4 cup extra-virgin olive oil (or as needed)
- salt and freshly ground black pepper, to taste
- 1/2 small red onion, cut vertically into slivers
- 3 cloves garlic, minced
- 1/2 cup chopped fresh parsley
- 2 tablespoons chopped fresh oregano
- 1 can (15-ounce) chickpeas, drained and rinsed
- 1 jar (12-ounce) roasted red bell peppers in olive oil and garlic, drained and thinly sliced
- 5 sundried tomatoes in oil, coarsely chopped
- 1/2 cup pitted and halved Kalamata olives
- 3 tablespoons capers, drained
- 1 teaspoon crushed red pepper flakes
- 1/4 cup red wine vinegar, or to taste
- Preheat oven to 400 degrees.
- Toss cauliflower with 2 tablespoons olive oil and season to taste with salt and black pepper. Place on a baking sheet and roast for approximately 25 minutes, stirring once or twice. The cauliflower should be nicely browned in places and just tender.
- Meanwhile, combine the other ingredients except for the olive oil in a large bowl.
- When the cauliflower is finished, fold it into the other ingredient, drizzle with remaining olive oil as needed and serve immediately.
Amount Per Serving Calories 283 Total Fat 26g Saturated Fat 4g Trans Fat 0g Unsaturated Fat 22g Cholesterol 0mg Sodium 322mg Carbohydrates 12g Net Carbohydrates 0g Fiber 5g Sugar 4g Sugar Alcohols 0g Protein 4g