Roasted Cauliflower Salad

December 2008
Roasted Cauliflower Salad

by 23 people

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Warm up for the winter with soup, roasted vegetables and more.

Makes: 4 servings

Prep: 20 mins

  • 1 can chickpeas, rinsed and patted dry
  • 1/4 cup pine nuts or sliced almonds
  • 1 cup Greek-style yogurt
  • 1 clove garlic, grated or finely chopped
  • 1 teaspoon ground cumin (1/3 palmful)
  • Juice of 1 1/2 lemons
  • 1 1/2 cups vegetable or chicken broth
  • 3 tablespoons extra-virgin olive oil (EVOO)
  • 1 10 ounce box  couscous
  • 1/4 cup finely chopped fresh dill
  • 1/4 cup finely chopped chives
  • 1 cup packed flat-leaf parsley leaves
  • Salt and pepper
  • 4 flatbreads or pitas, warmed
  1. Preheat the oven to 425 degrees . On a baking sheet, spread the chickpeas and 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 small bowl, combine the yogurt, garlic and cumin. Stir in one-third of the lemon juice.
  3. In a small saucepan, bring the vegetable broth and 1 tablespoon EVOO to a boil. Turn off the heat and stir in the couscous, dill and chives. Cover and let stand for 5 minutes.
  4. In a serving bowl, combine the chickpeas, pine nuts, cauliflower and parsley and dress with the remaining lemon juice and 2 tablespoons EVOO; season with salt and pepper.
  5. Fluff the couscous with a fork. Spoon onto 4 plates and top with the salad. Serve with the garlic yogurt and bread.
Tip Pair with:
  • Faustino V Blanco 2007 (Spain), Kim Crawford Marlborough Sauvignon Blanc 2008 (New Zealand)