One of my favorite salad books is called “Raising the Salad Bar.” It has tons of delicious salads and dressings that are super easy to make. This was one of their recipes.
The original had cilantro and jalapenos in it, which I’m sure is good if you like those flavors. I don’t especially, so I substituted parsley and Joe’s dressing. It was delicious. The chickpeas added a nice nutty flavor (as well as some crunch), though this was also quite tasty without the chickpeas if you’re not a bean fan. I also used red spring onions instead of red onion, which was nice and subtle. Most importantly, I roasted the cauliflower instead of steaming it as the original recipe suggested. This made the salad so much more flavorful.
1 head cauliflower
2 c cherry tomatoes
1/4 red onion
1 c cooked chickpeas
1/2 c chopped parsley
Joe’s dressing (ingredients whisked together):
3tbsp extra virgin olive oil
2tbsp lemon juice
6 drops hot sauce (preferably Sontava hot sauce from Belize but whatever you have will work)
Roast cauliflower florets (350 for 45 minutes)