Chickpea And Roasted Cauliflower Salad

Ingredients

• 1 medium head cauliflower, cut into florets
• One 15-ounce can chickpeas, drained and rinsed
• ½ medium cucumber, peeled, seeded, and diced
• Hide ingredients for ⅓ to ½ cup Zhug, Cilantro-Mint Chutney, or Tahini Dressing 1 ⅓ to ½ cup Zhug, Cilantro-Mint Chutney, or Tahini Dressing (opens in new tab) ⅓ to ½ cup Zhug, Cilantro-Mint Chutney, or Tahini Dressing
  • 2 to 8 serrano peppers, seeded
  • 4 garlic cloves
  • 1 ½ cups packed coarsely chopped cilantro leaves and stems
  • ½ cup packed coarsely chopped parsley leaves and stems
  • ¼ cup olive oil
  • 1 tablespoon lemon juice
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon ground green or black cardamom seeds
  • ½ teaspoon ground cumin
  • (½ teaspoon ground caraway)

  Sub-recipe steps

  1. Coarsely chop: 2 to 8 serrano peppers, seeded; 4 garlic cloves
  2. Add to a food processor and pulse a few times until finely chopped. Add and pulse into a chunky paste: 1 ½ cups packed coarsely chopped cilantro leaves and stems; ½ cup packed coarsely chopped parsley leaves and stems; ¼ cup olive oil; 1 tablespoon lemon juice; ½ teaspoon salt; ½ teaspoon black pepper; ½ teaspoon ground green or black cardamom seeds; ½ teaspoon ground cumin; (½ teaspoon ground caraway)
  3. The sauce will keep, covered and refrigerated, for up to 5 days.
• ½ cup crumbled feta (2 ounces)
• (¼ cup minced red onion)
• Salt and black pepper to taste
• (Arugula)