Roasted Cauliflower and Fennel Salad, an explosive mix of crunchiness and flavor: the vegetables go straight from the oven to the plate.
This is not your ordinary salad. It’s a dish that warms the heart and satisfies the palate, where winter vegetables are transformed thanks to the oven cooking.
The cauliflower becomes tender and flavorful, the fennel releases all its sweetness, and the chickpeas are slightly roasted, becoming irresistibly crunchy. Everything is refreshed by a bed of arugula and a citrus note of lemon that ties together the spices.
A rich side dish or a light main course, perfect for those seeking color, health, and lots of taste in one bite.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Winter
Ingredients for Roasted Cauliflower and Fennel Salad
- 1 cauliflower (white, about 1.3 lbs cleaned)
- 1 package chickpeas (8.5 oz drained)
- 3 fennel bulbs (about 1.1 – 1.3 lbs)
- 3 cups arugula
- 1 lemon juice
- 1 tsp sweet paprika
- 1 pinch crushed chili pepper (crushed)
- 5 tbsps extra virgin olive oil
Tools for Roasted Cauliflower and Fennel Salad
- Baking Sheet
- Knife
Steps for Roasted Cauliflower and Fennel Salad
Start by thoroughly draining the chickpeas from their liquid and rinse them under running water. In a bowl, season them with sweet paprika, crushed chili pepper, and a drizzle of extra virgin olive oil.
Spread them on a baking sheet and bake in a preheated oven at 392°F for about 20 minutes, until they are well toasted and crispy.
Preparation and Cooking of Vegetables
While the chickpeas are cooking, focus on the other vegetables. Clean the cauliflower by cutting it into florets and slice the fennel bulbs. On a parchment-lined baking sheet, combine the florets and fennel, season with oil, salt, and oregano. Mix well with your hands to distribute the flavors.Browning in the Oven
Bake the vegetables for about 20 minutes. Remember to stir them halfway through cooking to ensure even browning. Leave them in the oven until you see those delightful roasted edges that make roasted vegetables irresistible.Plate Composition
Now it’s time to assemble your warm salad. Take a lovely serving platter and create a base with the fresh arugula. Place the oven-cooked vegetables (cauliflower and fennel) on top and dress everything with lemon juice, which will add a note of freshness and cleanse the palate.The Final Touch
To complete the dish, distribute the crispy chickpeas you prepared earlier over the surface. This contrast of textures between the softness of the vegetables and the crunchiness of the chickpeas will make each bite special.
“Who said cauliflower is boring? With a shower of spices and the magic touch of the oven, it transforms into a gourmet dish. Beware though: crispy chickpeas are addictive, I’ve warned you! Let me know if you manage to bring them to the table before finishing them all straight from the baking sheet.”
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Extra Tip
Serve the salad when the vegetables are still warm: the meeting between the warmth of the oven and the freshness of the raw arugula is the real secret of this recipe!
Serve the salad when the vegetables are still warm: the meeting between the warmth of the oven and the freshness of the raw arugula is the real secret of this recipe!
