Roasted Cauliflower Salad with Creamy Honey Mustard Vinaigrette.

Name: Salad Kembang Kol Panggang dengan Vinaigrette Mustard Madu Krim.
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 1 large head of cauliflower, cut into florets; 1 can (14 ounce) chickpeas, drained; 1/4 cup extra virgin olive oil; 1 tablespoon chipotle chili powder; 2 teaspoons smoked paprika; 2 cloves garlic, minced or grated; 1/2 teaspoon crushed red pepper flakes; kosher salt and black pepper; 6 cups mixed greens; 2 Persian cucumbers, sliced; 1/4 cup fresh herbs, such as parsley, basil, and or dill, roughly chopped; 2 tablespoons fresh chopped chives; 4 ounces feta cheese, crumbled; 1 -2 avocados, sliced; 1/4 cup extra virgin olive oil; juice of 1 lemon; 3 tablespoons honey; 2 tablespoons dijon mustard; 2 tablespoons tahini; 2 tablespoons apple cider vinegar; kosher salt

Cauliflower and chickpeas, roasted with olive oil, smoky chipotle, paprika, and garlic until lightly charred, crisp, and delicious. All tossed together with a simple honey mustard vinaigrette.

⏱️ 45 min 🔪 Prep: 15 min 🔥 Cook: 30 min 📊 Medium 👁️ 2 views

👨‍🍳 Start Cooking

Salad Kembang Kol Panggang dengan Vinaigrette Mustard Madu Krim.

Foto: Half Baked Harvest

Ingredients

6 servings

1 large head of cauliflower, cut into florets
1 can (14 ounce) chickpeas, drained
1/4 cup extra virgin olive oil
1 tablespoon chipotle chili powder
2 teaspoons smoked paprika
2 cloves garlic, minced or grated
1/2 teaspoon crushed red pepper flakes
kosher salt and black pepper
6 cups mixed greens
2 Persian cucumbers, sliced
1/4 cup fresh herbs, such as parsley, basil, and or dill, roughly chopped
2 tablespoons fresh chopped chives
4 ounces feta cheese, crumbled
1 -2 avocados, sliced
1/4 cup extra virgin olive oil
juice of 1 lemon
3 tablespoons honey
2 tablespoons dijon mustard
2 tablespoons tahini
2 tablespoons apple cider vinegar
kosher salt

Steps

1. Preheat oven to 425 degrees F.2. On a large rimmed baking sheet, combine the cauliflower, chickpeas, olive oil, chili powder, paprika, garlic, crushed red pepper flakes, and a pinch each of salt and pepper. Toss well to evenly coat. Transfer to the oven and roast for 20 minutes, or until tender and lightly charred.3. Meanwhile, in a large salad bowl, combine the mixed greens, cucumbers, herbs, and chives.4. To make the vinaigrette. Combine all ingredients in a glass jar or measuring cup and shake (or whisk) until completely smooth. Taste and adjust the salt and pepper.5. Toss the roasted cauliflower and chickpeas in with the salad. Add a little of the vinaigrette and toss to combine. Top the salad with avocado and feta cheese. Serve and enjoy! The salad keeps well for 3-4 days in the fridge, add the vinaigrette just before serving.

Nutrition Facts (per serving)

Macronutrients

Calories64832% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients Rp 9.200

Per Serving Rp 1.533/serving

🏠 Save ~Rp 18.400 compared to buying!

📋 Price Breakdown (10% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
head of cauliflower	1 large	-	-
	1 can	-	-
extra virgin olive oil	0.25 cup	-	-
chipotle chili powder	1 tablespoon	Rp 8.000/100g	Rp 1.200
smoked paprika	2 teaspoons	Rp 40.000/kg	Rp 8.000
garlic	2 cloves	-	-
crushed red pepper flakes	0.5 teaspoon	-	-
kosher salt and black pepper	-	-	-
mixed greens	6 cups	-	-
Persian cucumbers	2	-	-
fresh herbs	0.25 cup	-	-
fresh chopped chives	2 tablespoons	-	-
feta cheese	4 ounces	-	-
-2 avocados	1	-	-
extra virgin olive oil	0.25 cup	-	-
juice of 1 lemon	1 l	-	-
honey	3 tablespoons	-	-
dijon mustard	2 tablespoons	-	-
tahini	2 tablespoons	-	-
apple cider vinegar	2 tablespoons	-	-
kosher salt	-	-	-