Roasted Cauliflower and Chickpeas with Blue Cheese Dressing

Roasted Cauliflower and Chickpeas with Blue Cheese Dressing

Vegetarian-friendly, great for any occasion and with little kitchen work. Different spices, like turmeric and fennel seeds transform a humble vegetable into a delectable dish. This seasonal salad combines roasted and raw ingredients into satisfying meal. The blue cheese dressing, is just the right sidekick.

Servings: 4

Time: 30 minutes


  • 8 cups (800 g) cauliflower florets
  • 1 can (14 oz/425 g) chickpeas, rinsed, drained and blotted dry with towel paper
  • 6 garlic cloves, unpeeled, lightly smashed with the knife side
  • 6 Tbsp olive oil
  • 2 tsp Turmeric powder
  • 2 tsp fennel seeds
  • pinch of red pepper flakes
  • salt and freshly ground pepper
  • 2 Tbsp flat-leaf parsley, chopped
  • 1/4 cup (20 g) scallions, thinly sliced
  • 6 radishes, cut in rounds
  • 4 cups (120 g) Romaine salad cut in Chiffonade or salad greens of your choice

Blue Cheese Dressing:

  • 1/4 lb (120 g) blue cheese or to taste, crumbled
  • 1 cup (250 ml) full yogurt
  • 1/4 cup (60 g) mayonnaise
  • 1 tsp minced roasted garlic
  • 1 Tbsp white vinegar or to taste
  • 2 Tbsp lemon juice or to taste
  • salt and freshly ground pepper to taste


Preheat oven at 450° F/230° C.

Place cauliflower florets, chickpeas and garlic cloves in a bowl. Sprinkle with turmeric, fennel seeds, red pepper flakes, salt and pepper. Drizzle with 3 tablespoons of olive oil. Stir gently. You want the cauliflower and chickpeas to be well coated with spices and oil.

Spread cauliflower, chickpeas and garlic on a baking sheet. Roast for about 10 minutes without disturbing. Flip florets on the other side and continue roasting for about 5-8 minutes longer or until cauliflower is browning on the edges. Pierce florets with a knife for doneness. Cauliflower should be “al dente” and crisp. Check the chickpeas, they should be soft inside and crisp outside. If necessary, roast it a bit longer 5-10 minutes. Peel the roasted garlic and mince it finely. Reserve 1 teaspoon of the minced garlic for the blue cheese dressing.

While the cauliflower and chickpeas are roasting, prepare the blue cheese dressing. Place yogurt, mayonnaise, blue cheese, vinegar, lemon and the reserved teaspoon of minced garlic in a food processor. Process until almost smooth. Some smaller cheese crumbs are OK. Taste for seasoning and adjust it. If dressing seems to thick, thin it up with cold water.

Arrange the Romaine chiffonade or greens with the radishes on serving plates. Place cauliflower with the chickpeas and garlic on top. Drizzle with the remaining olive oil. Sprinkle with parsley and scallions. Serve with the blue cheese dressing on the side.

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