Cauliflower Salad With Roasted Chickpeas Recipes

Steps:

• Preheat the oven to 450 degrees. Place chickpeas on a paper towel-lined baking sheet; let stand 10 minutes. Pour olive oil onto another rimmed baking sheet and place in oven until oil is hot, about 3 minutes. Add chickpeas to hot baking sheet and spread in a single layer. Roast until chickpeas are deep golden brown and crisp, 12 to 15 minutes. With a slotted spoon, transfer to another paper towel-lined baking sheet to drain. Season with salt.
• Prepare an ice bath; set aside. Bring a small pot of salted water to a boil. Add green beans and cook until bright green and crisp-tender, about 4 minutes. Transfer to ice bath; let cool completely. Drain on a paper towel-lined plate.
• In a small bowl, whisk together mustard, saffron, honey, and sugar until well combined. Whisk in lemon juice. While whisking, slowly drizzle in safflower oil until well combined. Season dressing with salt and pepper.
• In a large bowl, combine chickpeas, green beans, cauliflower, parsley, and currants. Drizzle dressing over salad, tossing well to combine. Season with salt and pepper.

Steps:

• Preheat the oven to 400 degrees F.
• Toast the coriander, turmeric, cumin seeds, fennel seeds and cayenne in a dry skillet over high heat until fragrant, 2 to 3 minutes. Pour the oil into a large mixing bowl, and then add the toasted spices. Add the ginger, cauliflower, chickpeas and onions, and toss to coat everything evenly. Place on a sheet tray and season with salt and pepper. Roast in the oven until browned and the cauliflower is tender, 30 to 35 minutes. Serve with cilantro sprigs and finish with a squeeze of the fresh lime juice.

Steps:

• Heat oven to 425°F. Spread cauliflower in single layer on nonstick cookie sheet; spray cauliflower with cooking spray. Sprinkle with salt and pepper; toss well. Roast 15 minutes. Stir; roast 5 to 10 minutes longer or until tender and golden brown.
• Meanwhile, in 10-inch skillet, cook bacon over medium heat until crisp. Remove with slotted spoon to paper towel-lined plate. Cook onion in bacon drippings, stirring occasionally, until golden. Remove with slotted spoon to plate with bacon.
• In large bowl, toss roasted cauliflower, bacon and onion. In small bowl, beat oil, vinegar, sugar, mustard and paprika with whisk until smooth. Pour dressing over cauliflower mixture; toss to coat. Season with salt and pepper to taste. Cover; refrigerate at least 1 hour until chilled or overnight.