Roasted Cauliflower Salad

Name: Roasted Cauliflower Salad
Yield: 4 servings
Cuisine: italian
Ingredients: 900 g cauliflower; 170 g chickpeas; 80 g arugula; 1 whole pomegranate; 25 g almond slices; 45 ml extra virgin olive oil; 50 ml lemon juice; to taste fine salt; to taste black pepper; to taste ground cumin

A vibrant Italian-inspired salad featuring golden roasted cauliflower with chickpeas, peppery arugula, and jewel-like pomegranate seeds. The warm cumin and bright lemon dressing bring Mediterranean flavors to this nutritious side dish.

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Nonna Maria's Tips

Italian cauliflower salad is tender cauliflower dressed warmly with olive oil, acid, and simple Mediterranean aromatics, then rested so the flavors fully penetrate.

Make cauliflower the true base of the dish, reducing or eliminating a large arugula bed so the salad reads as a cauliflower contorno rather than a mixed green salad.
Replace pomegranate seeds and almond slices with more traditional accents such as black olives, capers, and, if a Sicilian touch is desired, raisins and pine nuts.

Avoid

⚠
Overcooked cauliflower that becomes mushy and waterlogged
⚠
Cold salad served straight from the fridge without returning toward room temperature

Ingredients

0/10 gathered

Serves 4

2 lb cauliflower

6 oz chickpeas

3 oz arugula

1 whole pomegranate

0.9 oz almond slices

3 tbsp extra virgin olive oil

3 tbsp lemon juice

fine salt

black pepper

ground cumin

Preparation

0/8 steps

Clean cauliflower and remove outer leaves and tough stem. Cut into bite-sized florets (about 2-3cm) and wash thoroughly.

Arrange cauliflower florets in single layer on baking sheet. Drizzle with 22ml olive oil, salt, pepper, and cumin. Toss to coat evenly.

Roast in preheated oven at 392°F (392°F) for 30 minutes until golden and tender. Let cool to warm room temperature.

Cut pomegranate in half and tap with wooden spoon over bowl to release seeds (about 120g).

Rinse chickpeas in cold water. Combine with washed and dried arugula and pomegranate seeds in large serving bowl.

Add warm cauliflower to bowl. Drizzle with 50ml lemon juice and remaining 23ml olive oil. Toss gently to combine.

Toast almond slices in dry pan over medium heat for 2-3 minutes, stirring constantly until golden and fragrant.

Scatter toasted almonds over salad and serve immediately while cauliflower is still warm.