Fall Roasted Cauliflower & Chickpea Salad

Posted by on Sep 10, 2020 in blog

It’s that weird time of the year when it’s still warm (some days!) but you are just ready for it to be Fall! Bring on the scented candles, apple cider, cozy sweaters, and pumpkin patches, am I right? We wanted to find a recipe for you that fuses the flavors of the fall with the lightness of a summer dish.

That’s when we came across this Roasted Cauliflower Salad with Creamy Honey Mustard Vinaigrette  from Half Baked Harvest. This combination of sweet and spicy with roasted cauliflower and crispy chickpeas along with fresh arugula is really the perfect thing to eat during this shoulder season as we balance between cool and warm weather.

Instead of making our own, we cheated a little bit with the dressing (for the sake of time) and used a local favorite: Heinen’s Organic Honey Dijon Dressing. Teighan with Half Baked Harvest never goes wrong with her dressing creations, though, so we recommend trying hers!

This meal comes together in 20 minutes and is the perfect way to sneak a bunch of delicious veggies into a meal for you and your family! Meal prep this one ahead of time and enjoy for the week as well!

Enjoy!

Xoxo, Claire and the Mamas at Mama Jess

 

Fall Roasted Cauliflower & Chickpea Salad

Find the original recipe HERE

Ingredients: 

  • 1 head of cauliflower, cut into florets
  • 1 14oz can of chickpeas, drained and dried
  • 2 cloves garlic, minced
  • 4 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tbsp smoked paprika
  • 1/2 tbsp crushed red pepper flakes
  • 6 cups of arugula
  • 1 cucumber, sliced
  • Fresh basil, chopped
  • Honey dijon dressing to taste
  • Salt and pepper to taste
  • Options: feta cheese, avocado, pecans

Directions:

  1. Preheat oven to 425 degrees F.
  2. On a large baking sheet, add cauliflower florets, dried chickpeas, minced garlic, olive oil, chili powder, paprika, red pepper flakes, salt & pepper. Toss well to combine and evenly coat the veggies. Roast 20-22 minutes, or until they are lightly charred.
  3. In a large salad bowl, add arugula and sliced cucumber.
  4. Top with roasted veggies, dressing, and fresh chopped basil.
  5. Enjoy!