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Try SavoraRoasted Cauliflower & Chickpea Salad with Preserved Lemon & Aleppo Pepper
This vibrant salad elevates the humble cauliflower and chickpea to gourmet status. Roasting brings out the natural sweetness of the cauliflower, while the chickpeas become wonderfully crispy. The preserved lemon dressing adds a bright, tangy counterpoint, and a sprinkle of Aleppo pepper provides a gentle warmth. Perfect as a light lunch or a flavorful side dish.
Ingredients
- head Cauliflower1 medium
- 15-ounce can Chickpeas1
- preserved lemon, rind only Preserved Lemon1/4
- cup, chopped Fresh Parsley1/2
- Tahini2 tablespoons
- tablespoons, fresh Lemon Juice2
- Aleppo Pepper1/2 teaspoon
- Olive Oil3 tablespoons
- Salt1/2 teaspoon
- Black Pepper1/4 teaspoon
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Learn MoreMethod
Preheat your oven to 400°F (200°C).
Cut the cauliflower into bite-sized florets. Toss with 2 tablespoons of olive oil, salt, and pepper on a baking sheet.
Roast for 20-25 minutes, or until the cauliflower is tender and slightly caramelized, flipping halfway through.
While the cauliflower is roasting, drain and rinse the chickpeas. Pat them dry with a paper towel.
In a bowl, toss the chickpeas with 1 tablespoon of olive oil, salt, and pepper.
Spread the chickpeas on a separate baking sheet and bake for the last 10-15 minutes of the cauliflower's roasting time, until crispy.
While the cauliflower and chickpeas are roasting, prepare the dressing. Finely chop the preserved lemon rind.
In a small bowl, whisk together the tahini, lemon juice, chopped preserved lemon, Aleppo pepper, and 2 tablespoons of water. Add more water if needed to reach desired consistency.
In a large bowl, combine the roasted cauliflower, crispy chickpeas, and chopped parsley.
Pour the dressing over the salad and toss gently to combine.
Serve immediately or at room temperature. Garnish with extra parsley and a sprinkle of Aleppo pepper, if desired.
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