Roasted Cauliflower Salad

Roasted Cauliflower Salad - 2 Guiding Stars

Active Time

10 min.

Total Time

35 min.

Servings

6 (367 g)

The flavors of this dish are inspired by the cuisine of North Africa. As Ras el Hanout is increasing in popularity, it’s often available in the spice blend section, but if you can’t find it, you can make your own from ingredients you probably already have in your cupboard.

Ingredients

2 heads cauliflower, cut into florets
2 (15 oz.) cans chickpeas, drained and rinsed
4 Tbsp. olive oil, divided
½ lemon, juiced and zested
1 apple, cored and cut into matchsticks
½ cup fresh parsley
½ cup fresh mint
1 shallot, minced
1 clove garlic, minced
1 tsp. cayenne pepper
1 tsp. paprika
1 tsp. honey
¼ cup red wine vinegar
2 tsp. Ras el Hanout
½ tsp. salt
4 oz. low-fat feta cheese, crumbled

Directions

Preheat oven to 425°F. Line a baking sheet with parchment paper and place the cauliflower and chickpeas on the baking sheet. Coat with half of the oil. Roast, stirring once or twice, until crisp, (25-30 minutes).
Whisk together the lemon juice and 1 tablespoon of the oil. Toss with the apple, parsley, and mint.
Heat the remaining 1 oil in a small skillet over medium heat. Add the shallot and sauté until softened (1-2 minutes). Add the garlic, cayenne and paprika and sauté for 1 minute more. Remove from heat and whisk in the honey, red wine vinegar, Ras el Hanout and salt.
Add the roasted cauliflower and chickpeas to the Ras el Hanout vinaigrette and toss to combine. Top with the apple and herb salad. Garnish with feta and lemon zest and serve warm.

Nutritional analysis per serving: Calories 315; Total Fat 14g (18% Daily Value); Saturated Fat 3g (15% DV); Trans Fat 0g; Cholesterol 7mg (2% DV); Sodium 650mg (28% DV); Total Carbohydrate 36g (13% DV); Dietary Fiber 10.5g (39% DV); Total Sugars 12g; Includes 1g Added Sugars (2% DV); Protein 13g; Vitamin D 0% DV; Calcium 10% DV; Iron 15% DV; Potassium 15% DV; Vitamin C 120% DV; Vitamin K 100% DV; Manganese 50% DV.