Name: Warm Cauliflower-Chickpea Salad with Arugula, Pine Nuts & Lemon Sauce
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkgs baby arugula; 1 ½ medium heads cauliflower; ¾ cup dried cranberries; 3 (398 ml) cans garbanzo beans (chickpeas); 3 cloves garlic; 1 small bunch Italian (flat-leaf) parsley; 1 ½ lemons; ¾ cup pine nuts; black pepper; cayenne pepper; cumin, ground; extra virgin olive oil; mayonnaise; salt; smoked paprika; turmeric, ground

Warm Cauliflower-Chickpea Salad with Arugula, Pine Nuts & Lemon SauceWarm Cauliflower-Chickpea Salad with Arugula, Pine Nuts & Lemon Sauce — a 40-minute dinner recipe with 16 ingredients, serving 6.Ingredients

1 ½ (142 g) pkgs baby arugula

1 ½ medium heads cauliflower

¾ cup dried cranberries

3 (398 ml) cans garbanzo beans (chickpeas)

3 cloves garlic

1 small bunch Italian (flat-leaf) parsley

1 ½ lemons

¾ cup pine nuts

black pepper

cayenne pepper

cumin, ground

extra virgin olive oil

mayonnaise

salt

smoked paprika

turmeric, ground

Instructions

Preheat oven to 230°C (450°F).

Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)

Separate each cauliflower into bite-sized florets and cut stems into smaller pieces. Divide between two large baking sheet pans.

Drain and rinse chickpeas. Place on paper towels and pat dry. Add to the baking sheets with the cauliflower, then drizzle with oil and season with spices. Stir to combine and spread out in an even layer.

Place baking sheets in the oven (it doesn't have to be fully heated) and roast, stirring halfway through, until cauliflower is golden and fork-tender, about 25 minutes. Remove from oven.

Meanwhile, juice lemons into a small bowl.

Peel and mince garlic. Add to the bowl with the lemon juice, along with mayo, salt, and pepper, then whisk to combine the sauce. Set aside.

Preheat a skillet over medium heat.

Once the skillet is hot, add pine nuts and cook, stirring often, until golden and fragrant, about 3 minutes. Transfer to a large bowl.

Shave parsley leaves off the stems; discard stems and mince the leaves. Add to the bowl with the pine nuts, along with arugula and cranberries.

When the cauliflower and chickpeas are done, add both to the bowl and toss to combine the salad.

To serve, divide salad between plates or bowls. Drizzle with sauce and enjoy!

Open this recipe in Flambette