Cauliflower salad with apples and roasted chickpeas

Cauliflower salad with apples and roasted chickpeas

Based on 13 ratings
Christian Ruß

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

"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 👌

Preparation

25 min

Baking

15 min

Resting

0 min

Ingredients

2Servings
375 g
cauliflower
1
apples
200 g
canned chickpeas
50 ml
apple cider vinegar
¾ tsp
sugar
½ tsp
ground cumin
tsp
ground cinnamon
tsp
ground cloves
40 ml
vegetable oil
62½ g
frisée lettuce
25 ml
unfiltered apple juice
20 g
raisins
salt
pepper
chervil (for serving)
MetricImperial

Utensils

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

How-To Videos

how-to-cut-cauliflower

How to cut cauliflower

how-to-wash-salad

How to wash salad

how-to-blanch

How to blanch

Nutrition per serving

Cal372
Fat8 g
Protein13 g
Carb52 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.
    • 375 g cauliflower
    • 12½ ml apple cider vinegar
    • ¼ 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.
    • 200 g canned chickpeas
    • ½ tbsp vegetable oil
    • ½ tsp ground cumin
    • tsp ground cinnamon
    • 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!
    • 62½ g frisée lettuce
    • 1 apples
    • 12½ ml apple cider vinegar
    • 25 ml unfiltered apple juice
    • 30 ml vegetable oil
    • ½ tsp sugar
    • 20 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!

  • Enjoy your meal!

    Cauliflower salad with apples and roasted chickpeas

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