Roasted Cauliflower Salad with Chickpeas and Pistachios
This recipe is an adaptation of a salad a friend (Tami Miller) enjoyed at Taverne in the Sky at Lodge Kohler.
Makes 4 to 6 servings
1 medium head cauliflower, cut into bite-size florets
1⁄4 cup olive oil
Salt and freshly cracked black pepper
Dressing:
1⁄4 cup olive oil
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1⁄2 teaspoon sugar
Salt and pepper
Salad:
4 cups mixed baby greens
3⁄4 cup canned chickpeas, rinsed
1/3 cup golden raisins
2 ounces Sartori Bellavitano black pepper, or similar cheese, crumbled
1⁄4 cup roasted, salted, shelled pistachios
Prep time: 10 minutes. Cook time: 15 minutes. Total time: 25 minutes
Preheat oven to 425 degrees.
Coat cauliflower in olive oil and sprinkle generously with salt and pepper. Spread on a rimmed baking sheet and place in preheated oven. Roast 10 to 15 minutes, turning once during cooking, until just beginning to brown but still somewhat firm in texture. Set aside to cool.
Make dressing: Mix all ingredients in a jar or salad shaker and shake to emulsify.
Assemble salad: On a serving platter, arrange mixed greens. Top with cooled cauliflower, chickpeas, raisins, cheese and pistachios. Pour dressing over salad and serve immediately.
Per serving: 275 calories, 20g carbohydrate, 8.5g protein, 19g fat (4g saturated), 602mg sodium, 5g fiber.