Roasted cauliflower salad is a quick and easy meal that can also be served as a side dish. This salad is healthy and flavorful. It is perfect for those who follow the Mediterranean diet. For those who follow a plant-based diet, this salad can be made vegan with the omission of the hard-boiled eggs.
For over 30 years, Americans have embraced the Mediterranean Diet. The most recommended oil on the Mediterranean diet is olive oil. Olive oil is known for its wonderful taste and for being a heart-healthy oil.
If you were to ask anyone what country produces the most olive oil, most would say Italy. Few would mention Spain. Spain's best-kept culinary secret is they grow more than 200 olive varieties; Spain has been perfecting olives for over 3,000 years. The olives are produced by Spain's 360 million olive trees in the world's largest man-made forest. They have flavors ranging from delicate and sweet to bold and peppery.
These olives have been producing the best Spanish extra virgin olive oils. Olive Oils From Spain is declaring a Spanish Flavor Renaissance, giving healthy recipes a whole new spectrum of tastes based on different Spanish EVOO varieties. From this website, I discovered the most delicious recipe for Roasted Cauliflower Salad.
This recipe combines two of my favorite ingredients, chickpeas and cauliflower, with a flavorful sauce made with Hojiblanca EVOO:
The varieties of olives feature in the olive oils that are used in the recipes on the Olive Oils From Spain Website
Spain is the world's No. 1 olive oil producer, responsible for nearly half the global supply. Its signature varieties include the bold, peppery Picual; the sweet, fruity Arbequina; the balanced, grassy Hojiblanca; and the herbaceous and complex Cornicabra — each shaped by its own terroir.
"Many Americans following the Mediterranean Diet use just one type of EVOO for every dish," said Teresa Pérez Millán, general manager of the Spanish Olive Oil Interprofessional. "But once they learn that a peppery Picual or a delicate Arbequina can upgrade their healthy dishes, they'll cook with a lot more freedom. We're giving U.S. home cooks easy ways to taste the difference for themselves.
Recipes with the EVOO varieties to enliven the American Mediterranean Diet:
+ Virgin Mary with Picual EVOO: A zesty, non-alcoholic take on the classic. Picual's bold, peppery character adds depth to every sip.
+ Roasted Cauliflower Salad with Hojiblanca EVOO: Its bright, herbaceous notes turn a fall vegetable into the dish everyone remembers.
+ Crockpot Chicken with Cornicabra EVOO: A hands-off dinner. Cornicabra's balance of spice and richness adds comforting warmth on a cool night.
+ Pumpkin Pie with Arbequina EVOO: An autumn classic, made Spanish. Arbequina replaces butter in the crust and filling for a lighter, fruitier dessert.
For more information, visit www.oliveoilsfromspain.org/allinadrop or follow @OliveOilsFromSpain on Instagram, Facebook, and YouTube.
About Olive Oils From Spain
Olive Oils From Spain is the global promotional brand of the Spanish Olive Oil Interprofessional Organization. It is a nonprofit organization made up of all the representative entities of the Spanish olive oil sector, including olive growers, cooperatives, olive mills, bottlers, and exporters. Its main objective is to promote the image of the product and the industry worldwide. It has been developing promotional campaigns for the product for over seventeen years in about thirty countries across five continents.
Roasted cauliflower salad
Roasted cauliflower salad is a quick, easy, healthy, and flavorful recipe that you can use as a first course or as a side dish for meat or fish. Recipe discovered here.
To make this roasted cauliflower salad, we recommend using Hojiblanca Extra Virgin Olive Oil, which is typical of southern Spain and has a characteristic flavor and aroma
Ingredients
For the Zhoug: Green chili sauce
Half a small bunch of cilantro, chopped
Half a small bunch of flat-leaf parsley, chopped
2 tbsp Extra Virgin Olive Oil from Spain, Hojiblanca variety
1 green chili, chopped
1 clove garlic, crushed
½ tsp cumin
1 tbsp red wine vinegar
2 tbsp cold water
Sea salt to taste
For the salad:
½ medium cauliflower, cut into florets
Extra Virgin Olive Oil from Spain, Hojiblanca variety
1 red onion, sliced
2 tsp ground coriander
1 tsp turmeric
Sea salt
Freshly ground black pepper
5 oz. giant (Israeli) couscous - make it gluten-free with white rice
7 oz. cooked chickpeas, drained and rinsed
1.5 tsp ground cumin
6 soft-boiled eggs (cooked for 5 minutes), peeled and cut in half - omit for a vegan salad
How to make roasted cauliflower salad
1. Put all the ingredients for the sauce in a blender and mix until smooth; if too thick, add a bit more water. Reserve.
2. Place the cauliflower and red onion in a baking dish, sprinkle with coriander, turmeric, salt, a bit of black pepper, and cumin. Add the Extra Virgin Olive Oil from Spain and mix well.
3. Bake until the cauliflower is tender and begins to turn golden brown on the edges. Take out of the oven and cool.
4. Cook the couscous according to the package instructions. When cooked, rinse with cold water and drain.
5. Add a bit of Extra Virgin Olive Oil from Spain to a frying pan. Sauté the chickpeas with the cumin until they begin to brown slightly.
6. In a salad bowl, gently mix the cauliflower, couscous, and chickpeas. Place the eggs on top of the salad and pour the dressing and some cilantro leaves on top.
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