Cauliflower and Crispy Chickpeas with Sun-Dried Tomatoes, Olives and Miso Dressing | The Wimpy Vegetarian
Posted by The Wimpy Vegetarianhttps://thewimpyvegetarian.com/2017/06/cauliflower-and-crispy-chickpeas-warm-salad-with-sun-dried-tomatoes-olives-and-miso-dressing/
Cauliflower and Crispy Chickpea Warm Salad with Sun-Dried Tomatoes and Olives
This salad is best served warm.
large head cauliflower
tablespoons extra-virgin olive oil, divided
teaspoon kosher salt
teaspoon ground black pepper
cups cooked chickpeas
teaspoon sweet Hungarian paprika
teaspoons garlic paste (I use Gourmet Garden's)
cup thinly sliced sun-dried tomatoes,
cup halved kalamata olives
cup crumbled feta cheese
teaspoon fresh marjoram, or more to taste
cup fresh lemon juice
cup extra-virgin olive oil
tablespoons yellow miso
pinch cayenne pepper
Pinch salt + pepper to taste
Preheat the oven to 400° F and line two baking sheets with parchment paper or foil.
Chop cauliflower into 1-2 bite pieces, toss with 1 tablespoon olive oil and half of the salt and pepper, and arrange on one of the prepared baking sheets. Roast for about 30 minutes, flipping over once, halfway through roasting, until tender and starting to brown.
Toss the cooked chickpeas with the remaining olive oil, salt, pepper, and all of the paprika. Spread on the other prepared baking sheet, and roast for about 20-25 minutes until lightly crispy. Don't worry if some of them begin to spit.
These steps can be done up to 5 days ahead. Store the cauliflower and chickpeas in the refrigerator until needed.
In a medium skillet over medium high heat, add the remaining tablespoon olive oil, garlic, sun-dried tomatoes, roasted chickpeas, and roasted cauliflower. Sauté until warmed. Top with the olives, feta cheese, and fresh marjoram, and toss with ⅔ of the Miso dressing (below). Serve the remaining dressing on the side.
Whisk together all the of the dressing ingredients in a small bowl. This can be made 2 weeks ahead and refrigerated.