Cauliflower Wedge Salad
Serves 415 mins prep40 mins cook
A delightful cauliflower wedge salad topped with creamy parmesan peppercorn dressing and roasted chickpeas. This dish combines roasted cauliflower, flavorful spices, and a rich, creamy dressing, making it a unique addition to any meal.
0 servings
What you need
Instructions
1: Preheat the oven to 450°F. Line a sheet pan or roasting pan with parchment paper and set aside. 2: Make the butter. Add the butter, paprika, salt, dill, and garlic powder to a small bowl and mix. Place the cauliflower onto the parchment paper, coat each wedge completely in the butter, cover with foil, and roast for 25-30 minutes. 3: Make the chickpeas. Add the rinsed chickpeas to a sheet pan and dry roast for 8 minutes, then remove from the oven and add the olive oil and spices. Toss to coat and roast for another 8-10 minutes. 4: Make the dressing. Add all dressing ingredients to a medium bowl and mix to combine. 5: Plate the cauliflower, spoon the dressing over the top, and top with parsley and the roasted chickpeas.View original recipe