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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.
Course Main Course, Salad
Cuisine Modern Mediterranean
Keyword Gluten-free Mediterranean side dish, High fiber vegetarian dinner recipes, Mediterranean roasted cauliflower recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6
Calories 380kcal

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: | Calories: 380 kcal | Total Fat: 21.7 g (Saturated Fat: 3.3 g) | Total Carbs: 38.2 g (Fiber: 12.1 g, Net Carbs: 26.1 g) | Protein: 15.3 g | Sodium: 356 mg
Disclaimer: Nutrition information is an estimate calculated using USDA data and is provided for informational purposes only. Actual values may vary based on ingredient brands, portion sizes, and cooking methods. This information is not medical advice. Consult a qualified healthcare professional for personalized guidance.