Mediterranean Roasted Cauliflower & Chickpea Mosaic
This vibrant, robust salad is a masterclass in texture and flavor, engineered for peak nutrition without compromise. Spice-roasted cauliflower and crispy chickpeas form the warm base, layered with peppery arugula, sweet apricots, and crunchy pistachios. A creamy, bright lemon-tahini drizzle and jewel-like pickled shallots tie everything together in a visually stunning dish that is as satisfying as it is healthful.
Servings 6
Calories 385kcal
Equipment
- Large rimmed baking sheet
- Parchment paper
- Large mixing bowl
- Small bowl or jar (for dressing)
- Small jar (for pickling)
- Whisk
- Large platter or serving bowl
Ingredients
For the Spiced Roast:
- 1 large head of cauliflower approx. 900g, cut into bite-sized florets
- 1 can 15-oz / 425g chickpeas, rinsed, drained, and patted thoroughly dry
- 2 tbsp extra virgin olive oil
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp fine sea salt
- ¼ tsp black pepper
For the Lemon-Garlic Tahini Drizzle:
- ½ cup 120g high-quality tahini
- 1 large lemon juiced (approx. ¼ cup)
- 1 small garlic clove grated
- ¼ tsp fine sea salt
- 6-8 tbsp ice water to thin
For the Quick-Pickled Shallots:
- 1 large shallot very thinly sliced
- ½ cup white wine vinegar
- ½ cup water
For Assembly & Garnish:
- 5 oz 142g container of baby arugula
- 1 cup cooked French green lentils cooled
- ⅓ cup shelled raw pistachios roughly chopped
- 6 unsweetened dried apricots finely diced
- ¼ cup julienned sun-dried tomatoes dry-packed, not in oil
- ¼ cup fresh mint leaves torn
- ¼ cup fresh flat-leaf parsley chopped
- 1 tbsp extra virgin olive oil
- 1 lemon cut into wedges for serving
Instructions
- Stage 1: Create the Quick-Pickled Jewels. In a small jar, combine the thinly sliced shallot, white wine vinegar, and water. Seal and shake vigorously. Set aside on the counter to quick-pickle while you prepare the other components.
- Stage 2: Prepare the Roasting Foundation. Preheat your oven to 400°F (205°C) and line a large baking sheet with parchment paper. In a large mixing bowl, combine the cauliflower florets and the thoroughly dried chickpeas.
- Stage 3: Season and Infuse. Drizzle the 2 tablespoons of olive oil over the cauliflower and chickpeas. Sprinkle with the smoked paprika, cumin, ¼ tsp salt, and pepper. Toss thoroughly until everything is evenly coated in a thin layer of oil and spices.
- Stage 4: High-Heat Caramelization. Spread the seasoned mixture in a single, even layer on the prepared baking sheet. Roast for 25-30 minutes, tossing halfway through, until the cauliflower is tender and deeply browned at the edges and the chickpeas are slightly crisped.
- Stage 5: Whip the Tahini Emulsion. While the vegetables roast, prepare the drizzle. In a small bowl, whisk together the tahini, lemon juice, grated garlic, and ¼ tsp salt. The mixture will seize and thicken. Add the ice water one tablespoon at a time, whisking continuously, until you achieve a smooth, pourable, creamy consistency.
- Stage 6: Toast the Garnish. During the last 5 minutes of roasting, spread the chopped pistachios on a small, separate baking tray and place them in the oven to toast lightly until fragrant. Watch carefully to prevent burning.
- Stage 7: Build the Salad Base. In the now-empty large mixing bowl, place the arugula. Drizzle with 1 tablespoon of olive oil and a squeeze of fresh lemon juice. Toss gently to coat the leaves. Spread the dressed arugula onto a large serving platter.
- Stage 8: Assemble the Mosaic. Scatter the warm roasted cauliflower and chickpeas over the bed of arugula. Artfully distribute the cooked lentils, diced apricots, and sun-dried tomatoes. Drain the quick-pickled shallots and sprinkle them over the top. Drizzle generously with about two-thirds of the tahini emulsion. Finish with a flourish of toasted pistachios, fresh mint, and parsley. Serve immediately with the remaining tahini drizzle and extra lemon wedges on the side.
Notes
- Achieving Crispy Chickpeas: The key to crispy (not soggy) roasted chickpeas is ensuring they are as dry as possible before tossing with oil. After rinsing, roll them between two clean kitchen towels.
- Meal Prep: Roast the cauliflower/chickpeas and cook the lentils ahead of time. Store them and the dressing in separate airtight containers in the refrigerator for up to 3 days. Assemble just before serving to keep the arugula fresh and crisp.
- Dressing Consistency: Tahini brands vary greatly in thickness. If your drizzle is too thick, add more ice water. If it becomes too thin, whisk in a little more tahini.
Nutrition Facts
Per serving: 1 of 6- Calories: 385 kcal
- Total Fat: 22.2 g
- Saturated Fat: 3.15 g
- Sodium: 270 mg
- Total Carbohydrates: 37.6 g
- Dietary Fiber: 13.2 g
- Total Sugars: 7.3 g
- Added Sugars: 0 g
- Protein: 14.1 g