Cauliflower salad with apples and roasted chickpeas

Based on 9 ratings
Christian

Christian

Test Kitchen Manager and Chef

“Cauliflower salad is not an old-fashioned dish, but a delicious variety to green salad. To serve it as a main dish, I recommend to combine it with steamed fish and sweet white wine.”

Difficulty

Easy 👌
25
min.
Preparation
15
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
750 g cauliflower
apples
400 g canned chickpeas
100 ml apple cider vinegar
1½ tsp sugar
1 tsp ground cumin
¼ tsp ground cinnamon
¼ tsp ground cloves
80 ml vegetable oil
125 g frisée lettuce
50 ml unfiltered apple juice
40 g raisins
salt
pepper
chervil (for serving)
Metric
Imperial

Utensils

  • cutting board
  • knife
  • pot
  • slotted spoon
  • 2 bowls
  • oven
  • sieve
  • baking sheet
  • bowl (large)

Nutrition per serving

Cal
372
Protein
13 g
Fat
8 g
Carb
52 g
  • Step 1/3

    Remove leaves of the cauliflower and cut into florets. In a large pot, bring water to a boil and add half of the apple cider vinegar, salt, and a third of the sugar. Blanch cauliflower florets for approx. 8 min., then transfer to a bowl filled with iced water to cool.
    • 750 g cauliflower
    • 25 ml apple cider vinegar
    • ½ tsp sugar
    • salt
    • cutting board
    • knife
    • pot
    • slotted spoon
    • bowl

    Remove leaves of the cauliflower and cut into florets. In a large pot, bring water to a boil and add half of the apple cider vinegar, salt, and a third of the sugar. Blanch cauliflower florets for approx. 8 min., then transfer to a bowl filled with iced water to cool.

  • Step 2/3

    Preheat oven to 180°C/350°F. Drain canned chickpeas and add to a bowl with some of the vegetable oil, ground cumin, cinnamon, and cloves. Season with salt to taste, and toss to coat. Transfer chickpeas to a baking sheet and roast in the oven for approx. 15 min. Remove and let cool.
    • 400 g canned chickpeas
    • 1 tbsp vegetable oil
    • 1 tsp ground cumin
    • ¼ tsp ground cinnamon
    • ¼ tsp ground cloves
    • salt
    • oven
    • sieve
    • bowl
    • baking sheet

    Preheat oven to 180°C/350°F. Drain canned chickpeas and add to a bowl with some of the vegetable oil, ground cumin, cinnamon, and cloves. Season with salt to taste, and toss to coat. Transfer chickpeas to a baking sheet and roast in the oven for approx. 15 min. Remove and let cool.

  • Step 3/3

    Wash frisée lettuce and tear into bite-sized pieces, then core and dice apples. Add remaining apple cider vinegar, unfiltered apple juice, remaining vegetable oil, remaining sugar, and raisins to a large bowl. Stir to combine and  add blanched cauliflower, roasted chickpeas, apple, and frisée to the bowl. Toss to coat with the dressing and serve salad with fresh chervil on top. Enjoy!
    • 125 g frisée lettuce
    • apples
    • 25 ml apple cider vinegar
    • 50 ml unfiltered apple juice
    • 60 ml vegetable oil
    • 1 tsp sugar
    • 40 g raisins
    • salt
    • pepper
    • chervil (for serving)
    • bowl (large)

    Wash frisée lettuce and tear into bite-sized pieces, then core and dice apples. Add remaining apple cider vinegar, unfiltered apple juice, remaining vegetable oil, remaining sugar, and raisins to a large bowl. Stir to combine and add blanched cauliflower, roasted chickpeas, apple, and frisée to the bowl. Toss to coat with the dressing and serve salad with fresh chervil on top. Enjoy!