This content has been archived. It may no longer be relevant

This salad features many of the traditional Middle Eastern flavors, like lemon, cucumbers, and red onion, while using other ingredients native to the region.

Ingredients:
1 ½ cups roasted cauliflower
1 ½ cups chickpeas, cooked
½ cup Italian parsley, chopped
½ cup kale, chopped
¼ cup roasted red peppers
¼ cup red onion, small dice
½ cup English/seedless cucumbers,
medium dice
3 teaspoons lemon zest (apx. 3 lemons)
11 tablespoons Yemeni curry dressing

Directions:

1. Place one medium-large head of cauliflower into food processor. Using pulse setting, chop to coarse small pebble size. Place chopped cauliflower onto a greased sheet pan. Roast in convection oven at 350°F for about 10-12 minutes. Make sure you stir around the 5 minute mark.
2. Place all items into a mixing bowl, except dressing. Toss/mix well to distribute ingredients.
3. Add in dressing, toss to evenly coat/dress salad.

Read this article and more like it in our quarterly newsletter, Tasteology!