Cauliflower salad with apples and roasted chickpeas

Step 1/3

• 375 g cauliflower
• 12½ ml apple cider vinegar
• ¼ tsp sugar
• salt

• 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.

Step 2/3

• 200 g canned chickpeas
• ½ tbsp vegetable oil
• ½ tsp ground cumin
• ⅛ tsp ground cinnamon
• ⅛ 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.

Step 3/3

• 62½ g frisée lettuce
• 1 apples
• 12½ ml apple cider vinegar
• 25 ml unfiltered apple juice
• 30 ml vegetable oil
• ½ tsp sugar
• 20 g 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!

Enjoy your meal!