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Hello! I’m Anjali. I’m a board certified health coach, wife, mom and food lover from the SF Bay area (now living in Ann Arbor, MI!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali See what I'm eating this week

Roasted Cauliflower Salad with Spinach and Chickpeas

Cauliflower Salad 049[1][1]

I love roasting vegetables in the fall. Butternut squash, carrots, cauliflower, zucchini, peppers, onions, tomatoes — I could go on. The best thing about roasting veggies is that you can extract a TON of flavor without needing to add too much fat or calories. It’s also super simple to do, and you can make a big batch and use it throughout the week in different recipes (soups, casseroles, salads, etc.)

This recipe makes cauliflower the star, roasted to perfection and tossed with a warm dressing, along with some chickpeas for protein, spinach for some greens, and kalamata olives for a nice tangy bite. It’s also vegetarian, vegan, and gluten free, but is so satisfying you won’t even notice 🙂

I’m sharing this recipe in honor of Breast Cancer Awareness Month — I’ve teamed up with Pink Ribbon Produce and its produce partners to help raise awareness about increasing fruits and veggies in our diets (the goal is at least 2.5 cups a day) to help lower cancer risk (cruciferous veggies like cauliflower, and greens like spinach are especially great for prevention!)

A little bit about why I’m supporting this cause: PRP has raised over $553,000 for breast cancer awareness and prevention since it started 10 years ago. This month, 3 retailers: Harris Teeter, Meijer and Price Chopper are participating. When you shop at these stores during the month of October, (look for participating produce suppliers with a PRP icon next to them), you are both financially and symbolically supporting the National Breast Cancer Foundation. 100% of the donations made by the produce partners support NBCF and goes back into the community by providing mammograms and educational programs to help save the lives of thousands of uninsured women. And on a personal note, breast and ovarian cancer have affected many women in my family – so this hits particularly close to home.

I’d love your help in raising awareness about Pink Ribbon Produce by sharing this post! And I hope you all love this recipe!

Roasted Cauliflower Salad with Spinach and Chickpeas

Total Time: 60 minutes

Yield: 4 servings

Calories per serving: 332

Fat per serving: 19.3g

Nutritional Info Per Serving: 332 Calories, 19.3g Fat (2.2g Saturated), 910mg Sodium, 34.8g Carbs, 10.2g Fiber, 0g Sugar, 9.6g Protein

Ingredients

  • 1 large head Cauliflower, outer leaves removed, cut or broken into bite-size florets/pieces
  • 4 tbsp extra virgin olive oil
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1 tbsp white wine vinegar
  • 1/2 tsp mustard seeds
  • 1 tbsp Dijon mustard
  • 1/4 cup chopped Italian parsley
  • 1 15oz can chickpeas, rinsed and drained
  • 6 oz Baby Spinach
  • 1/4 cup Kalamata olives, chopped
  • Salt and freshly ground black pepper to taste

Instructions

  1. Preheat oven to 400 degrees. Line a cookie sheet or sheet pan with parchment or foil.
  2. Toss the cauliflower pieces with the 1 tbsp olive oil, salt and pepper. Spread on the prepared sheet and roast in the oven for about 35 minutes or until golden brown, tossing the vegetables once midway through cooking time.
  3. While the cauliflower is roasting, heat the vinegar and mustard seeds in a small saucepan over low heat for 5 minutes. Stir in the Dijon mustard, parsley and olive oil. Keep warm.
  4. Place the chickpeas, spinach and olives in a large bowl. Add the hot roasted cauliflower and warm dressing, tossing to wilt the spinach a bit and coat all ingredients lightly with dressing.
  5. Taste and adjust seasonings with salt and pepper if needed. Serve warm or at room temperature.

Notes

Recipe and Image from Earthbound Farm

https://www.pickyeaterblog.com/roasted-cauliflower-salad-with-spinach-and-chickpeas/

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10 responses to “Roasted Cauliflower Salad with Spinach and Chickpeas”

  1. Hi Anjali,

    I love roasted veggies. Please advise could I use Red wine vineger instead on White as that is what I have on hand.

    • Hi Charm! You should probably be fine substituting red wine vinegar instead of white in this recipe. Let me know how it turns out!

  2. This is now my favourite cauliflower recipe! 🙂 I have just made this recipe, and I loved it! Very simple and easy to do.
    Anjali, I have a questions….what is the point on heating the vinegar with the mustard seeds?
    I used red vinegar (did not have white) and when I heated the vinegar and mustard seeds, the vinegar started to evaporate (leaving a very bad and strong vinegar smell behind). It evaporated completely. Maybe I should have used a very low heat instead! At the end, it did not have much of vinegar flavour (which was a not a problem for me).
    Cheers!

    • Hi Tai! Since this is meant to be a warm salad, you’re just supposed to heat the vinegar on very very low heat so that the flavor from the mustard seeds gets incorporated into the vinegar, and so the dressing is warm when you pour it on the salad. It’s very possible you used too high heat – and most of the vinegar probably did evaporate 🙂 Hope that helps!

  3. […] I’m sharing this recipe in honor of Breast Cancer Awareness Month — I’ve teamed up with Pink Ribbon Produce and its produce partners to help raise awareness about increasing fruits and veggies in our diets (the goal is at least 2.5 cups a day) to help lower cancer risk (cruciferous veggies like cauliflower, and greens like spinach are especially great for prevention!) You can read more about why I’m supporting this cause here.  […]

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