Serves 4
This recipe builds on components. You can eat any of these on their own, or compose this with the arugula as the base, then add on the cauliflower and chickpeas. Looking for some more protein - add sauteed chicken, fish, or tofu.
Drizzle a few tablespoons of the vinaigrette over the salad. The vinaigrette makes enough for a few salads, so refrigerate any leftovers for up to 2 weeks. The vinaigrette also makes an excellent marinade for chicken.
For the Cauliflower:
1 head cauliflower, cut up into 1-inch florets
2 tablespoons extra virgin olive oil
Salt and pepper
Preheat the oven to 375°F
Toss together cauliflower, olive oil, salt, and pepper on a sheet tray. Place in the oven and cook for about 30 - 40 minutes, or until the cauliflower is tender yet crisp and golden. Remove from the oven and set aside.
For the Chickpeas:
1 - 15 ounce can chickpeas, drained and rinsed
1 tablespoon olive oil
2 teaspoons turmeric
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon cayenne pepper
Preheat the oven to 375°F
On a sheet tray, toss together all ingredients together. Place in the oven and cook for about 30 minutes or until the chickpeas are lightly toasted and crisp. Remove from oven and set aside.
For the Arugula and Vinaigrette:
4 cups baby arugula
¼ cup sherry or red wine vinegar
2 teaspoons dijon mustard
½ cup extra-virgin olive oil
2 teaspoons minced shallot, minced
1 teaspoon salt
In a small bowl, whisk together the vinegar and mustard. Slowly whisk in the oil until thoroughly combined. Whisk in the shallots and salt.
To arrange: Put the arugula on a platter, and top with cauliflower and chickpeas. Drizzle with vinaigrette. Serve.