Roasted Cauliflower Salad

Name: Roasted Cauliflower Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: Cauliflower 6 cups; Precooked chickpeas 1 cup; Arugula 4 cups; Pomegranate 1; Almond slices ¼ cup; Extra virgin olive oil 3 tbsp; Lemon juice 3 ½ tbsp; Fine salt to taste; Black pepper to taste; Powdered cumin to taste

it es fr de br

Difficulty: Very easy
Prep time: 15 min
Cook time: 30 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Nicola Sorrentino

Roasted cauliflower salad is a real hit in contemporary Italian kitchens. People just love how tender veggies get a little twist. Seriously, it’s not your old-school salad—oven-roasted cauliflower turns all kinds of golden and crispy around the edges, locking in those rich, nutty flavors that are way popular in Northern Italian cooking. And look, folks usually keep it basic, letting the veggie do the talking. But you’ll find versions from Emilia-Romagna to Sicily bringing in herbs, spices, or even a dash of citrus zest for that tangy kick. Toss in some toasted seeds? Maybe sprinkle on fresh parsley. The roasted cauliflower salad stays pretty light and super moist. Perfect as a side with grilled meat or a warm winter lunch on its own. Really really tasty.

Italian cooks love to mix things up—maybe throw in some chickpeas, or vibe with a Mediterranean cauliflower salad twist using a simple lemony dressing. Pretty much shows how easy it is to keep things healthy without losing flavor—which is really the point of a good roasted cauliflower salad recipe. Not just a side, you know, this dish can totally be a full meal, especially when paired with rustic bread or a slice of pecorino cheese. It fits in with other classic winter salads like fennel and orange or radicchio and walnuts, but the easy roasted cauliflower salad claims its own spot. Never too heavy, but always satisfying and a bit sweet from roasting.

Italian families love making these salads their own, changing up the dressing with things like tahini or a splash of red wine vinegar—keeps it interesting at every table. So, if you’re after something that feels homemade and fresh, but still totally Italian, this salad is one of those dishes that just works, no matter the season. Can't go wrong. It’s a great way to bring a bit of Italian charm to your meal, whether you're in Tuscany or just chilling in your own backyard.

How to prepare Roasted Cauliflower Salad

To prepare the roasted cauliflower salad, start by cleaning it and removing the outer leaves and tougher parts 1, then get the smaller florets and wash them 2. Place them on a baking sheet and drizzle with 1.5 tablespoons of oil, salt, and pepper 3.

Add the cumin as well 4 and your cauliflower is ready 5 to cook in a preheated static oven at 392°F for about 30 minutes; let it cool when it’s done 6.

In the meantime, deseed the pomegranate to get 3/4 cup of seeds 7. Rinse the chickpeas and place them in a large bowl along with the arugula, which should also be rinsed and dried 8. Add the pomegranate seeds 9.

Mix 10 and add the cooled cauliflower 11, then squeeze the lemon juice over the salad 12.

Add the other 1.5 tablespoons of oil and mix 13. Briefly toast the almond flakes in a hot pan, stirring continuously to avoid burning 14. Garnish the top, and your roasted cauliflower salad is ready 15.

Storage

The roasted cauliflower salad can be stored in the fridge for up to 1-2 days.

Tip

Looking for ideas to enrich your roasted cauliflower salad? Try adding your favorite ingredients: seeds, olives, or sun-dried tomatoes. Even a fresh or low-aged light cheese.
Finally, peeled oranges if you like!

For the translation of some texts, artificial intelligence tools may have been used.

Roasted Cauliflower Salad

PRESENTATION

How to prepare Roasted Cauliflower Salad

Storage

Tip

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