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Crispy Chickpea and Roasted Cauliflower Salad

Crispy Chickpea and Roasted Cauliflower Salad

with Quinoa and Roasted Garlic Vinaigrette

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Think you know cauliflower? Think again. Roasting cauliflower is the ultimate way to prepare this seasonal veggie—you’ll be amazed by the nutty flavour that develops. Our Moroccan-inspired spice blend adds additional warmth and spice to this incredibly hearty winter salad.

Tags:Veggie

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

227 g

Cauliflower, florets

1 unit

Carrot

1.5 tsp

Ras-el-Hanout

4 clove

Garlic

½ cup

White Quinoa

1.5 tsp

Honey

1 unit

Lemon

7 g

Parsley

56 g

Baby Arugula

56 g

Crispy Chickpeas

Not included in your delivery

unit

Salt*

unit

Pepper*

unit

Oil*

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2975 kJ
Calories711 kcal
Fat29 g
Saturated Fat3 g
Carbohydrate89 g
Sugar16 g
Dietary Fiber23 g
Protein25 g
Sodium272 mg
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 400°F. Start prepping when your oven comes up to temperature!

2

Prep: Wash and dry all produce. Bring 1 cup salted water (double for 4 people) to a boil in a small pot. Peel (if desired) and cut the carrot into ½-inch cubes. Coarsely chop the parsley. Halve and juice the lemon.

3

Roast the vegetables: Toss the cauliflower and carrot on a parchment-lined baking sheet with a drizzle of oil, ras el hanout, and a large pinch of salt. Wrap the garlic cloves in a small piece of tin foil with a drizzle of oil. Set the foil-wrapped garlic on the baking sheet. Roast in the centre of the oven, stirring halfway through roasting, until golden brown and the garlic is very soft, 18-20 min.

4

Cook the quinoa: Meanwhile, add the quinoa to the boiling water. Reduce heat to medium-low. Cook, covered, until quinoa is tender and all the water has been absorbed, 12-15 min.

5

Make the roasted garlic vinaigrette: Meanwhile, in a large bowl, whisk together the lemon juice, honey (DO: measure out), and a drizzle of oil. Mash the roasted garlic into a paste on your cutting board using a fork. Whisk the garlic paste into the vinaigrette.

6

Finish and serve: Fluff the quinoa with a fork. Add the quinoa, cauliflower, carrot, arugula, parsley and chickpeas into the vinaigrette. Toss to combine. Season with salt and pepper. Serve the salad divided between bowls. Enjoy!