Pasta salad is not only for summer. This Roasted Cauliflower & Fregola Salad recipe brings comfort to the beloved summer staple. It is loaded with texture, flavor and nutrition. In this fall-inspired recipe, the warmly spiced cauliflower and chickpeas roast in the oven, becoming fragrant and crisp in the process. A quick toss with cooked pasta, minced shallots, olives, capers, and chopped dates adds a savory edge. The dressing is just oil and vinegar, so make sure to use good-quality extra-virgin olive oil and light vinegar like red wine vinegar. The toasted sliced almonds sprinkled on top add a nutty flavor and delicate crunch that perfectly complements the dish.
The recipe is easy. While your cauliflower and chickpeas roast, boil fregola in salted water for about 15 minutes until tender. Then, drain and toss it with a drizzle of olive oil. Pearl couscous will do if that’s what you have, but fregola has a richer flavor and denser texture. Assemble the salad by tossing the roasted cauliflower and chickpeas with cooked fregola, Castelveterano olives, dates, parsley, capers, olive oil and vinegar. Serve garnished with toasted almonds.
To make the Roasted Cauliflower & Fregola Salad, you will need the following ingredients:
Preheat the oven to 400 °F, set to convection mode (if your oven has a convection fan).
In a large bowl, toss the cauliflower florets and 1 can drained and rinsed chickpeas with 2 tablespoons olive oil, 1 teaspoon smoked paprika, and ¾ teaspoon kosher salt.
Roast for 20-25 min, tossing halfway through cooking time, until the cauliflower is browned and the chickpeas are crispy. Remove from the oven and let cool for 10 minutes.
To a large bowl, add the roasted cauliflower and chickpeas. Add in 1 cup cooked fregola, 1 minced shallot, ⅓ cup pitted and torn Castelvetrano olives, ¼ cup pitted and chopped dates, ¼ cup chopped parsley, and 2 tablespoons capers.
Pour over 3 tablespoons red wine vinegar and the remaining 2 tablespoons olive oil and toss to combine.
Garnish with toasted sliced almonds. Serve warm or chilled.
Flavorful and delicious, this Roasted Cauliflower & Fregola Salad recipe is easy to make and ready in less than an hour. Give this recipe a go, and share it using the hashtag #cookmerecipes or by tagging @cookmerecipes on Instagram! We love seeing what you’ve made!
I made this Roasted Cauliflower & Fregola Salad for a family dinner, and it was a hit! The flavors are so warm and cozy, my kids couldn't get enough. Super simple to make too!
I made the Roasted Cauliflower & Fregola Salad for a family dinner this fall. Everyone loved it! The fragrant roasted spices filled the house with a warm aroma. Using fregola added a delightful twist. It’s a new staple for our table, perfectly comforting on cool evenings.
I loved the Roasted Cauliflower & Fregola Salad! The flavors burst in my mouth, and the roasted cauliflowers add such a nice crunch. I made it for a cozy dinner at home last week, and it was a hit. Super easy to follow, too. Perfect for fall, and the toasted almonds are a great touch.
Superb! I made this salad for my mates’ dinner last week, and it went down a treat. The roasted cauliflower was crispy and the mix of flavours was fantastic. It's defo a recipe I’ll be making again. Just loved it!
Loved this salad.
Great comfort food!
Superb! Made this for my friends’ dinner, they loved it. The flavors are amazing, and it’s easy to whip up. Thanks!
This salad warmed my autumn evenings.
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