Zesty Roasted Cauliflower Salad
May 20, 2026
A feast for the eyes and taste buds, this roasted cauliflower and chickpea salad gets its vibrant hue from both beetroot and pomegranate seeds. Served with a bright, bold dressing flavoured with Schwartz® Zesty Seasoning, it’s the perfect lunchtime salad or dinnertime side.
A feast for the eyes and taste buds, this roasted cauliflower and chickpea salad gets its vibrant hue from both beetroot and pomegranate seeds. Served with a bright, bold dressing flavoured with Schwartz® Zesty Seasoning, it’s the perfect lunchtime salad or dinnertime side.
Key products
Instructions
Instructions
- Pre-heat oven to 200°C / 400°F / 180°C Fan / Gas Mark 6.
- In a medium bowl, mix the cauliflower, chickpeas, 1 tablespoon olive oil and 1 tablespon seasoning until well coated. Place on a baking tray lined with baking paper.
- Bake the chickpeas and cauliflower for 20-25 minutes.
- Once the chickpeas are crispy and the cauliflower is lightly charred and cooked with a little bite still, make the dressing by combining everything in a small bowl.
- Mix all salad ingredients with most of the dressing, keeping back a little of the feta, chickpeas, and pomegranate for the top.
- Finish with the remaining feta, pomegranate and chickpeas and drizzle the remainder of the dressing over.
