Roasted Cauliflower Salad

Roasted Cauliflower Salad Recipe

By Richa Published: May 8, 2012

• Yield: 4-5 Servings
• Prep: 5 mins
• Cook: 30 mins
• Ready In: 35 mins

Roasted Cauliflower, Couscous and Chick Peas make a healthy side for any occasion. This recipe is not only easy and simple to …

Ingredients

• 1 medium size cauliflower cut in small peices
• 2 can/8 oz Garbanzo beans/ Chick peas (kabuli chana) washed and pat dry
• 1/4 cup almond/ pine nuts sliced (choose your choice nut)
• 2 tablespoon lemon juice
• 1 tablespoon ground Black pepper
• 1 tablespoon ground roasted Cumin
• 1 8 oz Couscous substitute Quinoa
• 11/2 cup water
• salt as per taste
• handful cilantro leaves (dhania) chopped
• 2-3 whole Spring onions/ Scallions chopped

Instructions

1. Preheat the oven to 425 degrees . On a baking sheet, spread the chickpeas and almonds/ pine nuts in a single layer; roast until the nuts are golden and the chickpeas are warmed, 7 to 8 minutes.
   
2. Meanwhile, in a baking tray spread the cauliflower florets and sprinkle olive oil, salt and pepper, Bake it in oven for 25 to 30 mins
   
3. In a small saucepan, bring the water/ vegetable broth and 1 tablespoon olive oil to a boil. Turn off the heat and stir in the couscous and cilantro . Cover and let stand for 5 minutes.
   
4. In a serving bowl, combine the chickpeas, Almonds/pine nuts, cauliflower and parsley and dress with the remaining lemon juice and 2 tablespoons olive oil, season with salt and pepper.
   
5. In a large bowl, combine roasted vegetables with couscous, chickpeas, and scallions. Serve with pitas. Enjoy !
   

• Cuisine: American
• Course: Salad
• Skill Level: Easy