Warm Spiced Cauliflower and Chickpea Salad with Pomegranate Seeds

Warm spiced cauliflower and chickpea salad with pomegranate seeds

This is one of my favorite suppers, although there’s nothing that says you can’t serve this as a vegetable side as part of a more conventional meal. And you could also bolster it further by crumbling in some feta. But for me, it is perfect just as it is: the tomatoes almost ooze into a dressing in the oven, and the cauliflower softens, but not soggily. For choice, I’d always use home-cooked chickpeas (I cook batches in my slow cooker and freeze them in 1 1/2-cup portions for everyday use), but otherwise I like the pre-cooked Spanish chickpeas in jars. Yes, they are more expensive than the canned variety, but the cheapest option is always to buy dried. Don’t feel bad about using chickpeas out of a can, though – I have been known to, myself. One can’t always be so organized to have the freezer stashed with cooked chickpeas, and so I am always well stocked with canned chickpeas. They do work here, it’s just that they won’t be as soft; but then, you don’t necessarily need them to be. The cauliflower and juicy tomatoes can stand some nubbliness.

The parsley is not a garnish – ugh, that word – but used, here, as a salad leaf. And this is also very, very good cold, so if you have some left over, it makes a fabulous box lunch, or provides instant gratification on those days you have to eat fridge-side, with your coat still on, you’re so hungry.

NotesSTORE NOTE

Cool leftovers, then cover and refrigerate within 2 hours of making. Will keep in refrigerator for up to 2 days. Serve cold.

OccasionCooking for a date

Recipe CourseAppetizer, Main Course, Side Dish

Dietary ConsiderationEgg-free, Gluten-free, Halal, Kosher, Lactose-free, Peanut Free, Soy Free, Tree Nut Free, Vegan, Vegetarian

Five Ingredients or LessYes

Taste and TextureSavory, Tangy