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Roasted Cauliflower & Chickpea Salad

This salad is a meal in and of itself, but equally delicious as a side salad. If you’re serving it as is, some crumbled or whipped feta will complement the flavours nicely. You can also top it with some nuts or seeds to create the salad of your dreams!
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Prep Time 15 minutes
Cook Time 55 minutes
Servings: 4 serves
Ingredients Method Notes

Ingredients
  

  • 1 medium cauliflower head, cut into small florets (keep the leaves if the cauliflower has)
  • 1 can chickpeas, rinsed and drained
  • 1 tbsp capers
  • 1 ½ tbsp tomato puree
  • 2 red onions cut into quarters
  • 2 tbsp olive oil
  • sea salt
  • cracked black pepper
dressing
  • 6 olives, finely chopped
  • 6 sun-dried tomatoes, finely chopped
  • 1 large handful of coriander or parsley
  • 2 tsp balsamic I recommend the brand Belazu
  • 2 tsp olive oil
  • sea salt
  • cracked black pepper

Method
 

  1. Pre-heat the oven to 400°F, gas mark 6, 220°C (200°C fan-assisted).
  2. Line a large baking tray with parchment paper add chickpeas, onions,cauliflower florets, (and leaves if you have). Massage the tomato paste into the vegetables, then drizzle with olive oil. Sprinkle over the capers and season the tray with sea salt and cracked black pepper. Mix well to ensure everything is fully seasoned.
  3. Place in the pre-heated oven, after the first 20 minutes, remove the tray from the oven and take off the leaves, and set aside. Carry on cooking the vegetables for 25-30 minutes, stirring the tray occasionally to prevent burning.
  4. In a mixing bowl add the chopped coriander or parsley with the chopped olives and sun dried tomatoes. Add the olive oil, balsamic and season with a touch of sea salt and cracked black pepper.
  5. When the tray bake is cooked, gently stir in cauliflower leaves together with the dressing and serve warm or room temperature.
  6. Enjoy!
  7. If you make this recipe, I’d LOVE to see how you get on so please either send me a photo to lisa@myrelationshipwithfood.com or post a picture to Instagram using the #myrelationshipwithfood andtag@myrelationshipwithfood

Notes

LISA’S TIP – What I love about this salad is its great served warm or room temperature. I love to pair it with salmon, but it goes equally just as well with any protein.
It’s also delicious served over yogurt with a drizzle of olive oil, a squeeze of lemon. One of my go to options when entertaining is whipped feta, and if you go for the whipped feta choice, it’s a meal in itself!! A generous swish on the plate of the whipped feta, tiny drizzle of olive oil and then top with the roasted veggies. Check out my website for the whipped feta recipe!