Roasted Cauliflower and Fennel Salad, an explosive mix of crunch and flavor: the vegetables go from the oven directly to the plate.
This is not your usual salad. It’s a dish that warms the heart and satisfies the palate, where winter vegetables change face thanks to the oven cooking.
The cauliflower becomes tender and flavorful, the fennel releases all its sweetness, and the chickpeas lightly toast, becoming irresistibly crunchy. Everything is refreshed by a bed of arugula and a citrus note of lemon that ties the spices together.
A rich side dish or a light main course, perfect for those looking for color, health, and lots of flavor in one bite.
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Winter
- Energy 394.09 (Kcal)
- Carbohydrates 48.48 (g) of which sugars 12.47 (g)
- Proteins 17.53 (g)
- Fat 15.80 (g) of which saturated 2.23 (g)of which unsaturated 2.57 (g)
- Fibers 13.83 (g)
- Sodium 65.64 (mg)
Indicative values for a portion of 277 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Roasted Cauliflower and Fennel Salad
- 1 cauliflower (white, about 1.3 lbs cleaned)
- 1 package chickpeas (8.5 oz drained)
- 3 fennels (about 1.1-1.3 lbs)
- 80 g arugula
- 1 lemon juice
- 1 teaspoon sweet paprika
- 1 pinch chili pepper (crushed)
- 5 tablespoons extra virgin olive oil
Tools for Roasted Cauliflower and Fennel Salad
- Baking Tray
- Knife
Steps for Roasted Cauliflower and Fennel Salad
Start by thoroughly draining the chickpeas from their preserving liquid and rinse them under running water. In a bowl, season them with the sweet paprika, the crushed chili pepper and a drizzle of extra virgin olive oil.
Spread them on a baking tray 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 cook, focus on the other vegetables. Clean the cauliflower by cutting it into florets and slice the fennel. On a baking tray lined with parchment paper, combine the florets and fennel, season with oil, salt and oregano. Mix well with your hands to distribute the flavors.Baking to Perfection
Bake the vegetables for about 20 minutes. Remember to stir them halfway through to ensure even browning. Leave them in the oven until you see those delightful crispy edges that make roasted vegetables irresistible.Plate Assembly
It’s time to assemble your warm salad. Take a nice serving plate and create a base with fresh arugula. Place the roasted vegetables (cauliflower and fennel) on top and dress everything with lemon juice, which will add a note of freshness and cleanse the palate.The Finishing Touch
To complete the dish, sprinkle the crispy chickpeas you prepared earlier on top. This contrast in textures between the softness of the vegetables and the crunchiness of the chickpeas will make every bite special.
“Who said cauliflower is boring? With a sprinkle of spices and the magical touch of the oven, it turns into a gourmet dish. But beware: 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 tray.”
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Extra Tip
Serve the salad while the vegetables are still warm: the encounter between the oven’s heat and the freshness of raw arugula is the real secret of this recipe!
Serve the salad while the vegetables are still warm: the encounter between the oven’s heat and the freshness of raw arugula is the real secret of this recipe!
