Roasted cauliflower salad

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Roasted cauliflower salad is a quick, easy, healthy, and flavorful recipe that you can use as a first course or as a side dish for meat or fish.

To make this roasted cauliflower salad, we recommend using Hojiblanca Extra Virgin Olive Oil, which is typical of southern Spain and has a characteristic flavor and aroma.

How to make roasted cauliflower salad

Put all the ingredients for the sauce in a blender and mix until smooth; if too thick, add a bit more water. Reserve.
Place the cauliflower and red onion in a baking dish, sprinkle with coriander, turmeric, salt, a bit of black pepper, and cumin. Add the Extra Virgin Olive Oil from Spain and mix well.
Bake until the cauliflower is tender and begins to turn golden brown on the edges. Take out of the oven and cool.
Cook the couscous according to the package instructions. When cooked, rinse with cold water and drain.
Add a bit of Extra Virgin Olive Oil from Spain to a frying pan. Sauté the chickpeas with the cumin until they begin to brown slightly.
In a salad bowl, gently mix the cauliflower, couscous, and chickpeas. Place the eggs on top of the salad and pour the dressing and some cilantro leaves on top.

Roasted cauliflower salad

30 min

Easy

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Ingredients

For the Zhoug: Green chili sauce

Half a small bunch of cilantro, chopped
Half a small bunch of flat-leaf parsley, chopped
2 tbsp Extra Virgin Olive Oil from Spain, Hojiblanca variety
1 green chili, chopped
1 clove garlic, crushed
½ tsp cumin
1 tbsp red wine vinegar
2 tbsp cold water
Sea salt to taste

For the salad:

½ medium cauliflower, cut into florets

Extra Virgin Olive Oil from Spain, Hojiblanca variety

1 red onion, sliced
2 tsp ground coriander
1 tsp turmeric
Sea salt
Freshly ground black pepper
5 oz. giant (Israeli) couscous
7 oz. cooked chickpeas, drained and rinsed
1.5 tsp ground cumin
6 soft boiled eggs (cooked for 5 minutes), peeled and cut in half

Nº de raciones: 4

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