Why do you soak cauliflower before cooking?

If you're planning to roast the cauliflower whole or slice it into steaks, slice off the thick stem at the base. Drop the whole cauliflower head upside-down into cool, salted water. Let it soak for 10 to 15 minutes to remove dirt, residue and bugs.

Does cauliflower need to be washed before roasting?

Caramelization is the key to giving the roasted cauliflower flavor. Give all the florets a thorough rinse in a colander . Shake them dry. Spread the florets out in an even layer on the baking sheet.

Why do you put lemon juice in cauliflower?

Cauliflower contains some phytonutrients, these nutrients may react with iron cookware and gives the cauliflower a brownish color. To prevent this add some lemon juice to the cauliflower or to the water in which it is blanched.

Why is my roasted cauliflower mushy?

First, take care not to overcrowd your pan; if the cauliflower is packed in rim-to-rim, the moisture will not be able to escape as the florets cook , which will result in soft steamed cauliflower instead of roasted. Next, don't be overly generous with the oil — a light coating is what we're after here.

How healthy is roasted cauliflower?

When it comes to nutrition, cauliflower is a superstar. It's high in vitamins C and K, and is also a good source of folate, which supports cell growth and is essential during pregnancy. Cauliflower is fat-free and cholesterol-free. And it's low in sodium.

Should I soak cauliflower in salt water?

Next, transfer the florets to a colander and place them under running water to wash off the dirt and bigger bugs. After this, it is suggested to blanch them in salt water to kill bacteria and parasites for 10–20 minutes .

How long to soak cauliflower in vinegar water?

Produce with rough outer skin: Items such as broccoli, potatoes and cauliflower are a little harder to clean. Soak in a solution of 1 part vinegar to 3 parts water for 1 minute . For heads of cabbage or lettuce, it's best to separate the leaves first.

Is it worth marinating cauliflower?

Mildly Marinated Cauliflower is the perfect balance of pickling spices . There's a sweet tang that children will love and don't hesitate to add it to salads.

Recipe: Roasted Cauliflower Salad with Chickpeas, Feta, and Herbs (2024)

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Salads

Sheela Prakash

Sheela PrakashSenior Contributing Food Editor

Sheela is the Senior Contributing Food Editor at Kitchn and the author of Mediterranean Every Day: Simple, Inspired Recipes for Feel-Good Food. She received her master's degree from the University of Gastronomic Sciences in Italy and is also a Registered Dietitian.

updated May 1, 2019

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Recipe: Roasted Cauliflower Salad with Chickpeas, Feta, and Herbs (1)

A recipe for a hearty main course cauliflower salad from Central Provisions in Portland, Maine.

Serves4 to 6

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A Restaurant-Quality Salad at Home

If you can’t get to Portland to try this salad at Central Provisions in the near future, the good news is that you can recreate it at home. We’ve adapted their recipe a touch, to make it more accessible for the home cook, but it still remains as complex and intriguing as the original.

While the cauliflower and chickpeas are fried at the restaurant, roasting them is easier, less messy, and gives you equally irresistible results. And although the restaurant makes their own house blend of ras el hanout — the smoky-sweet North African spice blend of cardamon, coriander, cumin, and more — using a store-bought blend gets this salad to the table a whole lot faster. Which is a good thing, because it just might be the best salad you’ve brought to the table in a long time.

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A recipe for a hearty main course cauliflower salad from Central Provisions in Portland, Maine.

Serves 4 to 6

Nutritional Info

Ingredients

4 tablespoons
olive oil, divided
2 heads
cauliflower, cut into florets
2
(15-ounce) cans chickpeas, drained, rinsed, and patted dry with a clean kitchen towel or paper towels
Juice of 1/2 of a small lemon (about 1 tablespoon)
1
small Gala apple, cored and cut into matchsticks
1/2 cup
loosely packed fresh parsley leaves
1/2 cup
loosely packed fresh mint leaves
1
small shallot, minced
1 teaspoon
Aleppo pepper
1/4 cup
red wine vinegar
1 teaspoon
honey
2 teaspoons
ras el hanout
4 ounces
feta cheese, crumbled (about 1 cup)
Kosher salt
Freshly ground black pepper
Finely grated zest of 1/2 small lemon

Instructions

Arrange a rack in the middle of the oven and heat to 425°F. Line a rimmed baking sheet with parchment paper.
Place the cauliflower and chickpeas on the baking sheet. Drizzle with 2 tablespoons of the olive oil, season with salt and pepper, and toss to combine. Spread into a single layer. Roast, stirring halfway through, until crisp and golden, about 30 minutes total.
Meanwhile, whisk the lemon juice, 1 tablespoon of the oil, a pinch of salt, and a few grinds of pepper together in a medium bowl. Add the apple, parsley, and mint and toss gently to combine; set aside.
Heat the remaining 1 tablespoon of oil in a small skillet over medium heat until shimmering. Add the shallot and sauté until softened, about 2 minutes. Add the garlic and Aleppo pepper and sauté until fragrant, about 1 minute more. Remove from heat and whisk in the honey, red wine vinegar, ras el hanout, and a big pinch of salt. Transfer to a large bowl.
Add the roasted cauliflower and chickpeas to the ras el hanout vinaigrette and toss to combine. Transfer the mixture to one large platter or individual plates. Top with the apple and herb salad. Crumble the feta cheese over the salad, sprinkle with the lemon zest, and serve.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

This recipe has been adapted from Chef Christopher Gould at Central Provisions in Portland, Maine.