Roasted cauliflower and chickpea salad from Divine Food / Abraham's Kitchen: Israeli and Palestinian Food Culture and Recipes (page 174) by David Haliva

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Begin recipe a day ahead.

  • Rutabaga on October 30, 2019

    Other than the roasting step, the other parts of this recipe can be prepared in advance, making it easy to put together for a weeknight dinner. Still, I didn't have time to cook my own chickpeas, so used canned. Also, I think pre-cooking the cauliflower for no more than five minutes is good, as I prefer cauliflower that isn't too soft. The odd thing about the recipe is that in the photo it appears the chickpeas have been roasted, yet the recipe doesn't indicate to do this. I love roasted chickpeas, so added them to the pan together with the cauliflower, which worked perfectly. A finishing sprinkle of za'atar or sumac is a welcome addition.

  • apattin on August 13, 2017

    Cauliflower roasted in small pieces, not steaks. It was good but masked the taste of the cauliflower,

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.