This Mediterranean Cauliflower Salad that can be enjoyed both cold and warm depending of the season.
This salad is easy to make and all the ingredients of which it’s composed, go so well together! This Mediterranean Cauliflower Salad is also creamy, crunchy and always a hit on potlucks.
It also combines all of the classic flavors of the Mediterranean, using roasted cauliflower as a base, with chickpeas, rice, and bell pepper. It’s a great salad when you’re craving a big bowl of veggies.
While cauliflower is very mild tasting raw, roasting it brings out a deep nutty flavor. A little olive oil will help caramelize the florets without burning them. Let them cool before adding to your other ingredients.
Chickpeas, otherwise known as garbanzo beans, are a staple for the Mediterranean diet. They’re a source of plant-based protein (39g per cup!), full of fibre, healthy, and tasty. Canned chickpeas also taste great roasted, if you want to take the extra step, otherwise just rinse them well and add to the salad.
Red pepper livens up the dish with a pop of red and a fresh crunch. Dice them up so that they’re about the same size as the chickpeas, so that each bite of salad has a little bit of pepper. The rice gives just a little more substance to this salad, making it an easy cold entrée that packs well for lunch the next day. This cauliflower won’t get soggy, but will just get better as it marinates and takes on all of the flavors of the dressing.
How to make the salad dressing?
This salad features a simple but tasty lemon herb vignette with coriander seeds and parsley. Whisk together with the remaining olive oil and a little mustard to emulsify your dressing. Whole grain mustard is recommended, so that the mustard seeds are visible in the salad, adding a spicy bite. If you can’t find it, look instead for coarse-ground or stone-ground.
How long is the salad going to stay fresh ?
Up the 3 days and the best part is this salad will taste even better the next day
Mediterranean Cauliflower Salad
- Preheat the oven to 375 °F
- Cut the cauliflower in florets, place on a baking. Add olive, salt and pepper mix well
- Cook the cauliflower for 20 to 25 minutes.
- In a large bowl, whisk olive oil, lemon juice, mustard, and coriander seeds.
- Add cauliflower, rice, bell pepper, chickpeas, and parsley. Stir well and serve.
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