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healthy charred cauliflower salad with pearl pasta, greens and parmesan

Roasted Cauliflower Salad with Italian Pearl Pasta

Familystyle Food
A quick, tasty roasted cauliflower salad with fresh Mediterranean seasonings.
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Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Vegetables
Cuisine Italian
Servings 4 servings
Calories 388 kcal

Ingredients
 

  • 1 head cauliflower cored, quartered and sliced into ½-inch pieces
  • ⅓ cup extra virgin olive oil
  • ½ teaspoon dried crushed chili
  • 1 teaspoon kosher salt
  • 1 finely chopped garlic clove
  • ¼ cup coarse fresh breadcrumbs
  • Zest of 1 lemon plus 2 tablespoons fresh juice
  • 1 cup cooked fregola or pearl couscous
  • 1 cup arugula or baby salad greens
  • ½ cup picked Italian parsley leaves
  • Fresh grated Parmesan cheese

Instructions
 

  • Adjust oven rack so that it’s 6 inches from your broiler’s heat source and preheat broiler. 
  • Put the cauliflower in a large mixing bowl. Add the olive oil, chili and salt. Toss to coat well.
  • Put the cauliflower on the pan in an even layer. Broil for 10-12 minutes, stirring every 5 minutes, until the cauliflower is tender and is charred in spots. The cooking time might vary depending on the power of your broiler.
  • Remove from the oven and stir the garlic and breadcrumbs with the cauliflower. 
  • Add the lemon zest, juice, fregola, greens and parsley to the baking sheet and toss. Taste and add more salt if needed.
  • Transfer to a serving bowl, and top with Parmesan cheese.

Notes

  • If you can't find fregola, substitute Israeli-style couscous or pearl pasta. Toast 1/2 cup of the couscous in a dry skillet over medium heat just until golden, then cook as usual in boiling water.

Nutrition

Serving: 1gCalories: 388kcalCarbohydrates: 46gProtein: 10gFat: 19gSaturated Fat: 3gSodium: 688mgPotassium: 574mgFiber: 6gSugar: 3gVitamin A: 825IUVitamin C: 80mgCalcium: 73mgIron: 2mg