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Roasted Cauliflower Salad with Chickpeas, Feta, and Herbs

Sheela Fiorenzo
  • minutes
  • Serves 4 to 6

INGREDIENTS

1 tsp

Aleppo pepper

2

heads Cauliflower

2 15 ounce cans

Chickpeas

1

Gala apple, small

1/2

Lemon, zest of small

1/2

Lemon (about 1 tablespoon), Juice of small

1/2 cup

Mint, loosely packed fresh leaves

1/2 cup

Parsley, loosely packed fresh leaves

1

Shallot, small

1 tsp

Honey

1

Black pepper, Freshly ground

1

Kosher salt

4 tbsp

Olive oil

1/4 cup

Red wine vinegar

4 oz

Feta cheese

2 teaspoons ras el hanout