![[NEW] Roasted Cauliflower Salad](https://dev.guidingstars.com/wp-content/uploads/2026/04/74126806175.jpg)
Ingredients
- 2 heads cauliflower, cut into florets
- 2 (15 oz.) cans chickpeas, drained and rinsed
- 4 Tbsp. olive oil, divided
- ½ lemon, juiced and zested
- 1 apple, cored and cut into matchsticks
- ½ cup fresh parsley
- ½ cup fresh mint
- 1 shallot, minced
- 1 clove garlic, minced
- 1 tsp. cayenne pepper
- 1 tsp. paprika
- 1 tsp. honey
- ¼ cup red wine vinegar
- 2 tsp. <a href="https://guidingstars.com/recipes/salt-free-ras-el-hanout/">Ras el Hanout</a>
- ½ tsp. salt
- 4 oz. low-fat feta cheese, crumbled
Tip: Screenshot this list for easy reference while shopping
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper and place the cauliflower and chickpeas on the baking sheet. Coat with half of the oil. Roast, stirring once or twice, until crisp, (25-30 minutes).
- Whisk together the lemon juice and 1 tablespoon of the oil. Toss with the apple, parsley, and mint.
- Heat the remaining 1 oil in a small skillet over medium heat. Add the shallot and sauté until softened (1-2 minutes). Add the garlic, cayenne and paprika and sauté for 1 minute more. Remove from heat and whisk in the honey, red wine vinegar, Ras el Hanout and salt.
- Add the roasted cauliflower and chickpeas to the Ras el Hanout vinaigrette and toss to combine. Top with the apple and herb salad. Garnish with feta and lemon zest and serve warm.