Roasted Honey-Paprika Cauliflower & Chickpea Salad by @starinfinitefood

45 min

4 servings

🥦

700 g

Cauliflower

🫘

430 g

Chickpeas

🍯

37 ml

Honey

🫒

45 ml

Olive oil

🌶️

7 g

Paprika

🫙

2 g

Cumin

🧄

3 g

Garlic powder

🧂

4 g

Salt

🥑

200 g

Avocado

🌿

30 g

Parsley

🧅

53 g

Red onion

🍋

15 ml

Lime juice

🌱

35 g

Sunflower seeds

  1. Preheat

    Preheat the oven to 425°F (220°C).

  2. Cut
    • cauliflower
    • chickpeas

    Cut the cauliflower into bite-size florets and drain the chickpeas.

  3. Place
    • chickpeas

    Remove the loose skins from the chickpeas and place the chickpeas on the sheet pan.

  4. Add
    • cauliflower
    • olive oil
    • Paprika

    Add the cauliflower, olive oil, honey, paprika, ground cumin, garlic powder, and salt to the sheet pan.

  5. Toss
    • cauliflower
    • chickpeas
    • olive oil

    Toss the cauliflower and chickpeas until evenly coated, then spread them into one layer.

  6. Roast
    • cauliflower
    • chickpeas

    Roast for 30 to 35 minutes until the cauliflower is browned and tender.

  7. Chop
    • avocado
    • parsley
    • red onion

    Chop the avocado and parsley, then mince the red onion.

  8. Transfer
    • cauliflower
    • chickpeas

    Transfer the roasted cauliflower and chickpeas to the large mixing bowl.

  9. Add
    • avocado
    • parsley
    • red onion

    Add the avocado, parsley, red onion, sunflower seeds, and lime juice.

  10. Toss
    • cauliflower
    • chickpeas
    • avocado

    Toss the salad gently until combined, then transfer it to a serving plate.

  11. Drizzle
    • honey

    Drizzle with additional honey to serve.

Roasted Honey-Paprika Cauliflower & Chickpea Salad by @starinfinitefood

45 min

4 servings

🥦

700 g

Cauliflower

🫘

430 g

Chickpeas

🍯

37 ml

Honey

🫒

45 ml

Olive oil

🌶️

7 g

Paprika

🫙

2 g

Cumin

🧄

3 g

Garlic powder

🧂

4 g

Salt

🥑

200 g

Avocado

🌿

30 g

Parsley

🧅

53 g

Red onion

🍋

15 ml

Lime juice

🌱

35 g

Sunflower seeds

Preparation Steps

  1. Step 1/11

    Preheat the oven to 425°F (220°C).

  2. Step 2/11

    Cut the cauliflower into bite-size florets and drain the chickpeas.

    🥦cauliflower
    🫘chickpeas
    🔪chef's knife
    🪵cutting board

  3. Step 3/11

    Remove the loose skins from the chickpeas and place the chickpeas on the sheet pan.

    🫘chickpeas
    🍳sheet pan

  4. Step 4/11

    Add the cauliflower, olive oil, honey, paprika, ground cumin, garlic powder, and salt to the sheet pan.

    🥦cauliflower
    🫒olive oil
    🍯honey
    🌶️paprika
    🫙ground cumin
    🧄garlic powder
    🧂salt
    🍳sheet pan
    🥄measuring spoons

  5. Step 5/11

    Toss the cauliflower and chickpeas until evenly coated, then spread them into one layer.

    🥦cauliflower
    🫘chickpeas
    🫒olive oil
    🍯honey
    🌶️paprika
    🫙ground cumin
    🧄garlic powder
    🧂salt
    🍳sheet pan
    🥄spatula

  6. Step 6/11

    Roast for 30 to 35 minutes until the cauliflower is browned and tender.

    🥦cauliflower
    🫘chickpeas
    🍳sheet pan

  7. Step 7/11

    Chop the avocado and parsley, then mince the red onion.

    🥑avocado
    🌿parsley
    🧅red onion
    🔪chef's knife
    🪵cutting board
    🥄measuring cups

  8. Step 8/11

    Transfer the roasted cauliflower and chickpeas to the large mixing bowl.

    🥦cauliflower
    🫘chickpeas
    🥣large mixing bowl
    🥄spatula

  9. Step 9/11

    Add the avocado, parsley, red onion, sunflower seeds, and lime juice.

    🥑avocado
    🌿parsley
    🧅red onion
    🌱sunflower seeds
    🍋lime juice
    🥣large mixing bowl
    🥄measuring cups
    🥄measuring spoons

  10. Step 10/11

    Toss the salad gently until combined, then transfer it to a serving plate.

    🥦cauliflower
    🫘chickpeas
    🥑avocado
    🌿parsley
    🧅red onion
    🌱sunflower seeds
    🍋lime juice
    🥣large mixing bowl
    🍽️serving plate
    🥄spatula

  11. Step 11/11

    Drizzle with additional honey to serve.

    🍯honey
    🍽️serving plate

Composition

Ingredients

Types

Vegetables, Legumes, Sweeteners, Oils, Spices, Seasonings, Fruits, Herbs, Seeds

Ingredients

Cauliflower, Chickpeas, Honey, Olive oil, Paprika, Cumin, Garlic powder, Salt, Avocado, Parsley, Red onion, Lime juice, Sunflower seeds

Notes

Cauliflower (medium, cut into florets), Chickpeas (skins removed), Honey (plus more for serving, use agave for vegan), Avocado (ripe, chopped), Parsley (chopped), Red onion (minced)

Allergens

Legumes, Sunflower seeds

Dietetics

Dietary regimen

Vegetarian, Plant-based, Gluten-free, Dairy-free

Calories

327 kcal

Macro nutrients

Protein: 9g, Carbohydrates: 33g, Fat: 19g, Fiber: 10g, Sugars: 11g

Nutritional Information

Minerals

Potassium: 610mg, Iron: 3.1mg, Calcium: 56mg, Sodium: 470mg

Vitamins

Vitamin C: 58mg, Vitamin K: 71mcg, Folate: 126mcg, Vitamin E: 5.2mg

Preparation

Time Information

Preparation

10 minutes

Cooking

35 minutes

Overall

45 minutes

Difficulty

Level

Easy (1/4)

Steps

11 steps

Equipments

Utensils

sheet pan, large mixing bowl, chef's knife, cutting board, measuring spoons, measuring cups, spatula, serving plate

Appliances

Oven

Type

Type

Type Of Dish

Main Course, Salad, Side Dish

Occasions

Lunch, Dinner, Meal Prep, Potluck

Origin

Source

Platform

instagram

Original Creator

@starinfinitefood

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Crispy, Tender, Creamy, Crunchy

Flavors

Sweet, Smoky, Earthy, Tangy, Savory

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 2 hours), fridge : 3 days (Store in an airtight container,Add avocado immediately before serving when possible), freezer : (Not recommended because avocado and roasted cauliflower lose their texture)