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Blumenkohl-Nudelsalat mit Kichererbsen

Roasted Cauliflower Pasta Salad with Chickpeas

A delicious, flavory-packed roasted cauliflower pasta salad recipe, made with crispy capers and chickpeas, arugula, lemon and toasted panko.
Course Salad, Side Dish
Category Mediterranean
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4
Calories 571 kcal
Autor Elle

Ingredients

  • 1 head of cauliflower, cut into small florets
  • 5 tablespoons extra-virgin olive oil, divided
  • 3 tablespoons capers, drained and patted dry
  • Sea salt and freshly ground black pepper, to taste
  • 1 x 400 g can organic chickpeas, drained, rinsed, patted dry
  • pinch red pepper flakes (or cayenne pepper)
  • 225 g strozzapreti, gemelli, or other medium pasta
  • 4 tablespoons freshly squeezed lemon juice, plus more to taste
  • 100 g baby arugula
  • Grated parmesan, to garnish

For the toasted panko bread crumbs:

  • 1 teaspoon unsalted butter
  • 1 teaspoon extra-virgin olive oil
  • 1/3 cup panko bread crumbs (25 g)
  • 1 large garlic clove, minced
  • 1 tablespoon grated parmesan

Method

  1. Preheat the oven to 400°F / 200°C (180°C Fan) and line a baking sheet with parchment paper.
  2. Transfer the cauliflower to the baking sheet and toss with 1 tablespoon olive oil. Season with salt and pepper, spread out in an even level, making sure not to overcrowd.
  3. In a large, deep-sided skillet, heat 2 tablespoons olive oil over medium-high heat. Add capers and cook, stirring occasionally, until crisped, about 3-4 minutes (if needed use a lid or spray guard to prevent the oil from splattering).
  4. Transfer capers to a paper towel-lined plate, reserving the oil in the skillet. Set capers aside.
  5. Add the chickpeas to the same skillet, and cook over medium-high heat, stirring frequently, until beginning to crisp about 5 minutes. Reduce heat to low and and season with salt, pepper, and chili flakes.
  6. Meanwhile, cook pasta in large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta and rinse under cold water until chilled. Drain well and transfer to large bowl.
  7. To prepare the toasted bread crumbs, in a small non-stick skillet heat 1 teaspoon olive oil and 1 teaspoon of butter on medium-high heat. When the butter is melted, add the garlic and cook until fragrant, 1 to 2 minutes. Add the panko and cook, stirring continuously, until browned, about 2 minutes. Remove from the heat, and stir in the grated parmesan. Set aside.
  8. Add the roasted cauliflower to the bowl with the pasta, as well as the lemon juice, remaining 1 tablespoon of olive oil, chickpeas and capers. Season with salt and pepper, and toss to combine. Add the rucola and a sprinkle of grated parmesan. Toss gently.

  9. Sprinkle half of the toasted panic breadcrumbs over the pasta salad and toss again gently to incorporate. Top with the remaining bread crumb and garnish with more parmesan, if desired.

  10. Serve and enjoy!

Notes

  • To make this recipe 100% vegetarian, look for a parmesan cheese made with vegetal rennet.

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist auf Spotify.