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Warm Cauliflower Salad with Lemon-Honey Dressing and Fried Chickpeas Gluten-Free Recipe

You can prepare the cauliflower and dressing in advance, then briefly warm the cauliflower and fry the chickpeas just before serving.
Servings 4
Author Ben Mastracco

Ingredients

FOR THE CAULIFLOWER:

  • 1 large (2-pound) cauliflower, cut into bite-size florets (about 8 cups)
  • 1/4 cup extra-virgin olive oil
  • 3/4 teaspoon kosher salt

FOR THE FRIED CHICKPEAS

  • 1/2 cup extra-virgin olive oil
  • 1 15.5-ounce can chickpeas, drained, rinsed, and patted dry

FOR THE DRESSING

  • 2 tablespoons lemon juice
  • 1 tablespoon red wine vinegar
  • 1-1/2 teaspoons honey
  • 2 teaspoons gluten-free Dijon mustard
  • 1/4 cup extra-virgin olive oil
  • 1/4 teaspoon kosher salt
  • Freshly ground pepper
  • 1-1/2 cups loosely packed mint, coarsely chopped
  • 2/3 cup chopped red onion
  • 2/3 cup golden raisins, plumped in warm water and drained

Instructions

  1. Preheat the oven to 450°F. Line a baking sheet with parchment paper.
  2. In a large bowl, toss together the cauliflower, olive oil, and salt. Spread the cauliflower in one layer on the prepared baking sheet. Roast, tossing halfway through, until lightly charred and tender, 20 to 30 minutes. Keep warm.
  3. Meanwhile, fry the chickpeas: In a large skillet over medium-high heat, warm the olive oil. Add the chickpeas and panfry, stirring frequently, until golden brown and crispy, 15 to 20 minutes (let one cool to check for doneness; it should be very crunchy). Line a plate with paper towels. Using a slotted spoon, transfer the chickpeas to the plate to drain. Season to taste with salt.
  4. Make the dressing: In a large serving bowl, whisk together the lemon juice, vinegar, honey, and Dijon mustard. Gradually whisk in the oil, then the salt and a few grindings of pepper.
  5. To serve, add the cauliflower, mint, onion, and raisins to the dressing and toss to combine. Add the fried chickpeas, gently toss, and serve warm.