Cooked - Chipotle-Dusted Cauliflower & Chickpea Salad (VEG page 97)

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Chipotle-Dusted Cauliflower & Chickpea Salad (VEG page 97)

4.0

For the cauliflower

1 (14 oz) can of chickpeas, drained and rinsed

3 cups chopped cauliflower florets

3 garlic cloves, sliced thin

1 shallot, sliced thin

½ cup extra-virgin olive oil

½ teaspoon dark chili powder

½ teaspoon chipotle chile powder

½ teaspoon onion powder

½ teaspoon garlic powder

½ teaspoon paprika

1 tablespoon kosher salt

For the Dressing

2 scallions, trimmed and sliced thin

2 Fresno chile peppers, stemmed and seeded, sliced thin

3 tablespoons caster (superfine) sugar

¼ cup red wine vinegar

½ teaspoon dark chili powder

½ teaspoon chipotle chile powder

½ teaspoon black pepper

½ teaspoon onion powder

½ teaspoon garlic powder

½ teaspoon paprika

1 ½ teaspoons kosher salt

Preheat the oven to 400°F. To prepare the salad, place the first 11 of the ingredients in a mixing bowl and toss to coat. Place the mixture in a 13 x 9-inch baking dish, place it in the oven, and roast the mixture until the cauliflower is slightly charred, about 30 minutes.
Remove the dish from the oven and let the mixture cool slightly.
To prepare the dressing, place all of the remaining ingredients in a salad bowl and stir until the sugar has dissolved.
Place the salad in the bowl, toss to coat, and serve.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

CuisineMiddle Eastern

Occasions📆Everyday🏞️Picnic🍲Potluck

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 44 weeks ago

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