Roasted Cauliflower with Sun Dried Tomato-Dill-Walnut Crumble by @starinfinitefood

50 min

4 servings

🥣

120 mL

Greek yogurt

🫒

45 mL

Olive oil

🌿

20 g + 3 tbsp

Fresh dill

🍋

7.5 mL

Lemon zest

🧂

7.5 g + 0.75 tsp

Salt

⚫

1 g

Pepper

🍇

15 mL

Red wine vinegar

🍁

5 mL

Maple syrup

🥦

700 g

Cauliflower

🫘

430 g can

Chickpeas

🥑

37 mL

Avocado oil

🌶️

2.3 g

Paprika

🌿

0.5 g

Dried oregano

🌿

0.5 g

Dried dill

🫙

1 g

Cumin

🌰

40 g

Toasted walnuts

🧀

25 g

Feta cheese

🍅

18 g

Sun dried tomatoes

🥬

60 g

Arugula

  1. Preheat

    Preheat the oven to 425°F (220°C) with the large sheet pan inside.

  2. Place
    • cauliflower

    Break the cauliflower into small florets and place it in the mixing bowl.

  3. Add
    • cauliflower
    • chickpeas
    • avocado oil

    Add the chickpeas, avocado oil, 3/4 teaspoon salt, paprika, dried oregano, dried dill, and ground cumin to the cauliflower.

  4. Toss
    • cauliflower
    • chickpeas
    • avocado oil

    Toss the cauliflower mixture until evenly coated and spread it on the hot sheet pan.

  5. Roast
    • cauliflower
    • chickpeas

    Roast the cauliflower and chickpeas for 35 minutes.

  6. Toss
    • cauliflower
    • chickpeas

    Toss the cauliflower mixture halfway through roasting and return the pan to the oven.

  7. Add
    • Greek yogurt
    • olive oil
    • fresh dill

    Add Greek yogurt, olive oil, 2 tablespoons fresh dill, lemon zest, 1/2 teaspoon salt, black pepper, red wine vinegar, and maple syrup to the jar.

  8. Shake
    • water

    Shake the dressing until smooth and add water gradually if a thinner consistency is wanted.

  9. Chop
    • toasted walnuts
    • sun-dried tomatoes

    Chop the toasted walnuts and sun-dried tomatoes together on the cutting board.

  10. Chop
    • feta cheese
    • fresh dill

    Add feta cheese and 3 tablespoons fresh dill, then chop into a coarse crumble.

  11. Mix
    • lemon zest
    • salt

    Mix lemon zest and salt into the crumble.

  12. Toss
    • cauliflower
    • chickpeas
    • arugula

    Toss the roasted cauliflower and chickpeas with the arugula.

  13. Plate
    • toasted walnuts
    • sun-dried tomatoes
    • feta cheese

    Plate the salad and scatter the crumble over the top.

  14. Drizzle
    • Greek yogurt
    • olive oil
    • fresh dill

    Drizzle the dill dressing over the salad and serve immediately.

Roasted Cauliflower with Sun Dried Tomato-Dill-Walnut Crumble by @starinfinitefood

50 min

4 servings

🥣

120 mL

Greek yogurt

🫒

45 mL

Olive oil

🌿

20 g + 3 tbsp

Fresh dill

🍋

7.5 mL

Lemon zest

🧂

7.5 g + 0.75 tsp

Salt

⚫

1 g

Pepper

🍇

15 mL

Red wine vinegar

🍁

5 mL

Maple syrup

🥦

700 g

Cauliflower

🫘

430 g can

Chickpeas

🥑

37 mL

Avocado oil

🌶️

2.3 g

Paprika

🌿

0.5 g

Dried oregano

🌿

0.5 g

Dried dill

🫙

1 g

Cumin

🌰

40 g

Toasted walnuts

🧀

25 g

Feta cheese

🍅

18 g

Sun dried tomatoes

🥬

60 g

Arugula

Preparation Steps

  1. Step 1/14

    Preheat the oven to 425°F (220°C) with the large sheet pan inside.

    🍳large sheet pan

  2. Step 2/14

    Break the cauliflower into small florets and place it in the mixing bowl.

    🥦cauliflower
    🥣mixing bowl

  3. Step 3/14

    Add the chickpeas, avocado oil, 3/4 teaspoon salt, paprika, dried oregano, dried dill, and ground cumin to the cauliflower.

    🥦cauliflower
    🫘chickpeas
    🥑avocado oil
    🧂salt
    🌶️paprika
    🌿dried oregano
    🌿dried dill
    🫙ground cumin
    🥣mixing bowl
    🥄measuring spoons

  4. Step 4/14

    Toss the cauliflower mixture until evenly coated and spread it on the hot sheet pan.

    🥦cauliflower
    🫘chickpeas
    🥑avocado oil
    🧂salt
    🌶️paprika
    🌿dried oregano
    🌿dried dill
    🫙ground cumin
    🥣mixing bowl
    🍳large sheet pan
    🥄spatula

  5. Step 5/14

    Roast the cauliflower and chickpeas for 35 minutes.

    🥦cauliflower
    🫘chickpeas
    🍳large sheet pan

  6. Step 6/14

    Toss the cauliflower mixture halfway through roasting and return the pan to the oven.

    🥦cauliflower
    🫘chickpeas
    🍳large sheet pan
    🥄spatula

  7. Step 7/14

    Add Greek yogurt, olive oil, 2 tablespoons fresh dill, lemon zest, 1/2 teaspoon salt, black pepper, red wine vinegar, and maple syrup to the jar.

    🥣Greek yogurt
    🫒olive oil
    🌿fresh dill
    🍋lemon zest
    🧂salt
    ⚫black pepper
    🍇red wine vinegar
    🍁maple syrup
    🫙jar with lid
    🥄measuring spoons
    🍋zester

  8. Step 8/14

    Shake the dressing until smooth and add water gradually if a thinner consistency is wanted.

    💧water
    🫙jar with lid
    🥄measuring spoons

  9. Step 9/14

    Chop the toasted walnuts and sun-dried tomatoes together on the cutting board.

    🌰toasted walnuts
    🍅sun-dried tomatoes
    🪵cutting board
    🔪chef's knife

  10. Step 10/14

    Add feta cheese and 3 tablespoons fresh dill, then chop into a coarse crumble.

    🧀feta cheese
    🌿fresh dill
    🪵cutting board
    🔪chef's knife

  11. Step 11/14

    Mix lemon zest and salt into the crumble.

    🍋lemon zest
    🧂salt
    🪵cutting board
    🔪chef's knife

  12. Step 12/14

    Toss the roasted cauliflower and chickpeas with the arugula.

    🥦cauliflower
    🫘chickpeas
    🥬arugula
    🥣mixing bowl
    🥄spatula

  13. Step 13/14

    Plate the salad and scatter the crumble over the top.

    🌰toasted walnuts
    🍅sun-dried tomatoes
    🧀feta cheese
    🌿fresh dill
    🥄spatula

  14. Step 14/14

    Drizzle the dill dressing over the salad and serve immediately.

    🥣Greek yogurt
    🫒olive oil
    🌿fresh dill
    🫙jar with lid

Composition

Ingredients

Types

Dairy, Fats and Oils, Herbs, Fruit, Seasonings, Vinegars, Sweeteners, Vegetables, Legumes, Nuts, Leafy greens

Ingredients

Greek yogurt, Olive oil, Fresh dill, Lemon zest, Salt, Pepper, Red wine vinegar, Maple syrup, Cauliflower, Chickpeas, Avocado oil, Paprika, Dried oregano, Dried dill, Cumin, Toasted walnuts, Feta cheese, Sun dried tomatoes, Arugula

Notes

Olive oil (La Tourangelle, for the dressing), Fresh dill (chopped, for the dressing, for the crumble), Lemon zest (for the dressing, for the crumble, amount not given), Salt (for the dressing, plus more for crumble), Pepper (to taste), Maple syrup (or honey), Cauliflower (medium, broken into small pieces), Chickpeas (canned, rinsed and drained), Avocado oil (La Tourangelle, 2-3 tbsp), Dried dill (unit not given), Arugula (1-2 handfuls, or greens of choice)

Allergens

milk, sulfites, tree nuts

Dietetics

Dietary regimen

Vegetarian, Gluten-free, Plant-forward

Calories

390 kcal

Macro nutrients

Protein: 14g, Carbohydrates: 34g, Dietary fiber: 10g, Total fat: 24g, Saturated fat: 4g, Sugars: 7g

Nutritional Information

Minerals

Calcium: 145mg, Iron: 3.2mg, Potassium: 650mg, Sodium: 690mg

Vitamins

Vitamin C: 75mg, Vitamin K: 55mcg, Folate: 115mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

35 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

large sheet pan, mixing bowl, jar with lid, cutting board, chef's knife, measuring cups, measuring spoons, zester, spatula

Appliances

Oven

Type

Type

Type Of Dish

Salad, Main Course, Side Dish

Occasions

Lunch, Dinner, Weeknight Meal, Potluck

Origin

Source

Platform

instagram

Original Creator

@starinfinitefood

Origin

Cuisine

American, Mediterranean

Geographic

United States, North America

Various

Aspect

Texture

Crispy, Crunchy, Creamy, Tender, Crumbly

Flavors

Herby, Tangy, Savory, Smoky, Nutty, Sweet, Earthy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave yogurt dressing unrefrigerated longer than 2 hours), fridge : 3 days (Store salad and dressing separately in airtight containers,Add arugula and crumble just before serving for best texture), freezer : 0 min (Not recommended because the yogurt dressing, greens, and roasted vegetables lose texture)