A mixture of cooked and uncooked substances on this colourful salad play off each other deliciously. Caramelized roasted cauliflower gives a young, earthy counterpoint to crisp, candy pink bell pepper; contemporary greens and hearty beans, all married in a brilliant, red-wine French dressing seasoned with savory roasted garlic and dried oregano. Though it’s value roasting the cauliflower only for this recipe, virtually any roasted vegetable will work, making this salad a wonderful means to make use of up leftovers. (In the event you don’t have roasted garlic, substitute 1/4 teaspoon of granulated garlic within the dressing.)

Function a major course with some crusty bread, or as a facet with pizza, or roasted poultry, fish or meat.

Make Forward: The cauliflower and garlic could be ready and refrigerated for as much as 3 days prematurely.


2 – 4

Examined measurement: 2-4 servings

  • 5 cups (about 1 pound 8 ounces) cauliflower florets (about 1 1/2-inch) extensive

  • 2 medium cloves garlic, unpeeled

  • 3 tablespoons olive oil, divided

  • 1/4 teaspoon plus 1/8 teaspoon kosher salt, divided

  • 2 teaspoons pink wine vinegar

  • 1/4 teaspoon dried oregano

  • 1/8 teaspoon freshly floor black pepper

  • 2 cups child arugula

  • 1 medium pink bell pepper, diced

  • 3/4 cup cooked no-salt added chickpeas, drained and rinsed if canned


Place a rack in the midst of the oven and preheat to 375 levels.

On a big, rimmed baking sheet, mix the cauliflower and the garlic cloves; drizzle with 1 tablespoon of the oil, sprinkle with 1/8 teaspoon of the salt and toss to coat. Roast, tossing a few times, for about half-hour, or till the cauliflower is tender and golden brown in spots. Let the cauliflower and the garlic cool to room temperature. If not utilizing straight away, refrigerate till wanted.

Squeeze the garlic out of its paper right into a medium bowl; discard any powerful stem ends. Sprinkle the garlic with the remaining 1/4 teaspoon of salt, then mash with a fork till a reasonably clean paste is fashioned. Add the remaining 2 tablespoons of oil to the bowl, together with the vinegar, oregano and black pepper and whisk to mix.

In a big bowl, toss collectively the roasted cauliflower, arugula, bell pepper and chickpeas. Drizzle with the dressing, toss to coat and serve.

Recipe Supply

From cookbook writer and nutritionist Ellie Krieger.

Examined by Olga Massov.

Electronic mail inquiries to the Meals Part.

Electronic mail inquiries to the Meals Part at meals@washpost.com.

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