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CURRY ROASTED CAULIFLOWER SALAD WITH CHICKPEAS AND …
From wellplated.com
5/5 (22)Total Time 40 minsCategory Main Course, SaladCalories 304 per serving
- Place a rack in the center of your oven and preheat the oven to 400 degrees F. Spread the cashews onto an ungreased baking sheet. Place in the oven and toast until the cashews are golden and fragrant and the centers are golden-tan when broken in half, about 8 to 10 minutes. Do not walk away during the last few minutes of baking and set a timer. Nuts love to go from almost done to burned when you stop paying attention. Set aside to cool. Move the oven racks to the upper and lower thirds of the oven and leave the oven preheated.
- Meanwhile, rinse and drain the chickpeas, then spread them onto a double layer of paper towels. Place a second towel on top and pat dry. Rub the towel lightly over the chickpeas to dry them and remove any skins that come loose (but don't stress above removing them all). Transfer the chickpeas to a very large mixing bowl.
- To the bowl, add the cauliflower, sweet potato, olive oil, curry powder, chili powder, salt, and turmeric. Toss to coat the vegetables until the oil and spices are as evenly distributed as possible.
- Lightly coat two large rimmed baking sheets with nonstick spray. Divide the vegetables between the two sheets, spreading them into an even layer. Place the pans in the upper and lower thirds of the oven. Roast for 15 minutes, then remove the pans from the oven. With a large spatula, carefully toss the vegetables, then spread them back into an even layer. Return the pans to the oven, switching their positions on the upper and lower racks. Continue baking until the vegetables are tender and the chickpeas are golden and crisp, about 10 to 15 additional minutes.
SPICY ROASTED CHICKPEA AND CAULIFLOWER SALAD - FOOD …
From foodnouveau.com
Servings 4Total Time 35 mins
- In a large bowl, add the chickpeas, cauliflower florets, lemon wedges, and garlic cloves. In a small bowl, whisk together the olive oil, honey, salt, and crushed red pepper. Drizzle this dressing over the chickpeas and cauliflower, then toss to coat. Spread the mixture evenly over the baking sheet and roast for 15 minutes. Broil for a few minutes more to brown. Remove from the oven and let cool slightly.
- Press the roasted lemon slices to release their juice over the chickpea and cauliflower salad (discard the wedges.) Press the roasted garlic cloves to release their tender flesh (discard the peels.) Sprinkle the salad with lemon zest, sesame seeds, and fresh thyme or oregano. Toss to distribute the flavorings. Add the arugula or baby spinach and toss just to combine.
ROASTED CAULIFLOWER SALAD WITH HARISSA CHICKPEAS
From familystylefood.com
4.8/5 (29)Total Time 45 minsCategory SaladCalories 223 per serving
- Spread the cauliflower out on a large rimmed baking sheet. Drizzle with 3 tablespoons of the oil, ½ teaspoon salt and the cumin seeds. Roast 25 minutes, or until the cauliflower is tender and golden. Add the chickpeas and roast an additional 10 minutes.
- Meanwhile, heat the remaining tablespoon oil in medium (8-10-inch) sauté pan. Add the onions and a pinch of salt. Cover the pan and cook over medium-low heat until the onions are very soft, 10-12 minutes. Stir in the garlic and harissa along with 2-3 tablespoons water and stir until blended and saucy. Pour over the cauliflower on the sheet pan.
- Tear the parsley and cilantro into rough pieces and toss them over the chickpeas. Squeeze the lemon over, add the feta and gently mix together.
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