Description
Crispy roasted cauliflower and chickpeas tossed with vibrant greens, crunchy nuts, and a creamy dressing. A healthy and satisfying vegetarian meal.
Ingredients
Units
Scale
- 1 head of romanesco or cauliflower
- 1 tbsp olive oil
- 1 cups (237 ml) chickpeas
- 1 cups (237 ml) sprouts
- 2 cups (473 ml) arugula
- 2 tbsp brazil nuts
- 2 tbsp basil
- Dressing
Instructions
- Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
- Cut the romanesco or cauliflower into bite-sized florets, keeping them roughly the same size so they roast evenly. Discard the tough core.
- Spread the florets on the prepared baking sheet. Drizzle with olive oil, season with salt and pepper, and toss with your hands until evenly coated. Arrange in a single layer.
- Roast for 12-15 minutes, stirring once halfway through, until the florets are golden at the edges and tender when pierced with a knife.
- While the romanesco roasts, prepare the bowl components. Rinse and drain the chickpeas. Wash and dry the arugula and sprouts. Roughly chop the brazil nuts and tear the basil leaves.
- Divide the arugula among serving bowls as the base. Add the roasted romanesco, chickpeas, and sprouts in sections on top.
- Scatter the chopped brazil nuts and torn basil over each bowl. Drizzle with dressing just before serving and toss lightly at the table.
Notes
- For extra crispy cauliflower, ensure it’s completely dry before roasting and don’t overcrowd the pan.
- Toasted slivered almonds or pumpkin seeds make a delicious substitute for brazil nuts.
- Store leftover roasted cauliflower separately from the dressing to maintain its crispiness. Reassemble just before serving.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5
- Sodium: 300
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 15
- Carbohydrates: 50
- Fiber: 10
- Protein: 15