Kitchen Stories' Cauliflower Salad with Apples and Roasted Chickpeas

This article is in collaboration with Kitchen Stories.

Download the Cauliflower Salad recipe PDF here

Difficulty: Easy
Preparation: 25 min.
Baking: 15 min.

Ingredients
Servings: 4
1⅔ lbs cauliflower
2 apples
14 oz canned chickpeas
½ cup apple cider vinegar
1½ tsp sugar
1 tsp ground cumin
¼ tsp ground cinnamon
¼ tsp ground cloves
⅓ cup vegetable oil
4½ oz frisée lettuce
¼ cup unfiltered apple juice
1½ oz raisins
salt, pepper, chervil (for serving)

Utensils: cutting board, knife, pot, slotted spoon, 2 bowls, oven, sieve, baking sheet, bowl (large)

1⅔ lbs cauliflower | ¼ cup apple cider vinegar | ½ tsp sugarsalt

cutting board | knife | pot | slotted spoon | bowl

Remove leaves of the cauliflower and cut into florets. In a large pot, bring water to a boil and add half of the apple cider vinegar, salt, and a third of the sugar. Blanch cauliflower florets for approx. 8 min., then transfer to a bowl filled with iced water to cool.

14 oz canned chickpeas | 1 tbsp vegetable oil | 1 tsp ground cumin | ¼ tsp ground cinnamon | ¼ tsp ground cloves | salt

oven | sieve | bowl | baking sheet

Preheat oven to 180°C/350°F. Drain canned chickpeas and add to a bowl with some of the vegetable oil, ground cumin, cinnamon, and cloves. Season with salt to taste, and toss to coat. Transfer chickpeas to a baking sheet and roast in the oven for approx. 15 min. Remove and let cool.

4½ oz frisée lettuce | 2 apples | ¼ cup apple cider vinegar | ¼ cup unfiltered apple juice | ¼ cup vegetable oil | 1 tsp sugar | 1½ oz raisins | salt | pepper | chervil (for serving)

bowl (large)

Wash frisée lettuce and tear into bite-sized pieces, then core and dice apples. Add remaining apple cider vinegar, unfiltered apple juice, remaining vegetable oil, remaining sugar, and raisins to a large bowl. Stir to combine and add blanched cauliflower, roasted chickpeas, apple, and frisée to the bowl. Toss to coat with the dressing and serve salad with fresh chervil on top. Enjoy!