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Le Chaudron recipe
Salade de chou-fleur rôti et pois chiches
Roasted cauliflower and chickpea salad
⏱ 40 minServes 4Easy250 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1medium cauliflower
400 g (14 oz)cooked chickpeas
3 tbspolive oil
1 tspcumin
1 tsppaprika
1lemon
a few cilantro leaves
50 g (2 oz)plain yogurt
- 1 medium cauliflower
- 400 g (14 oz) cooked chickpeas
- 3 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- 1 lemon
- a few cilantro leaves
- 50 g (2 oz) plain yogurt
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
02 — Equipment
03 — Method
- Preheat the oven to 200 °C (400 °F) and cut the cauliflower into small, even florets.
- Drain the chickpeas and toss with the cauliflower, olive oil, cumin and paprika.
- Spread in a dish and roast 25 min, stirring halfway, until evenly golden.
- Take out the roasted, slightly crisp vegetables and let cool a few minutes in a large bowl.
- Make a sauce with the plain yogurt, lemon juice, a pinch of salt and a little pepper.
- Spoon the yogurt sauce over the warm salad, sprinkle with chopped cilantro and serve right away.
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