Roasted Cauliflower & Fregola Salad
This easy Roasted Cauliflower & Fregola Salad is packed with chewy fregola pasta, chickpeas, dates, castelvetrano olives and capers. Punchy, delicious and perfect as a hearty side dish or light main.
Servings: 4 servings
Calories: 359kcal
Ingredients
- 1 small head cauliflower broken into small florets (about 4 cups)
- 1 15 oz can chickpeas, drained and rinsed
- 4 tbsp olive oil divided
- 1 tsp smoked paprika
- 3/4 tsp kosher salt
- 1 cup fregola or pearl couscous cooked according to package instructions
- 1 small shallot minced
- 1/3 cup castelveterano olives pitted and torn
- 1/4 cup dates pitted and chopped
- 1/4 cup flat-leafed parsley
- 2 tbsp capers drained
- 3 tbsp red wine vinegar
- Sliced toasted almonds for serving
Instructions
- Preheat the oven to 400° F, preferably set to convection mode (fan on). See note for airfryer instructions.
- In a large bowl, toss the cauliflower and chickpeas with 2 tbsp olive oil, the smoked paprika and salt. Spread on to a sheet pan and roast for 20-25 min, tossing halfway through, until the cauliflower is browned and the chickpeas are crispy. Let cool for 10 minutes.
- Transfer the roasted cauliflower and chickpeas to a large bowl. Add the cooked fregola, shallot, olives, dates, parsley and capers. Pour over the red wine vinegar and the remaining 2 tbsp olive oil. Toss to combine.
- Serve slightly warm or chilled. Garnish with toasted almonds.
Notes
Airfryer instructions: Preheat the airfryer to 390° F. Add the seasoned cauliflower and chickpeas and cook for 15-18 minutes, shaking the basket every 5 minutes or so.
Nutrition
Serving: 1g | Calories: 359kcal | Carbohydrates: 43g | Protein: 10g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 14g | Sodium: 737mg | Fiber: 9g | Sugar: 12g