Cauliflower & Chickpea Caesar Salad

with Crispy Parmesan

50 MIN

+$7.99/serving 2 Servings

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add Salmon

From the Test Kitchen

For this vibrant riff on Caesar salad, we’re tossing crunchy romaine in tangy dressing—made with mayo, capers, garlic, and lemon—which dreamily coats mix-ins of roasted cauliflower, chickpeas, and juicy tomatoes. In place of classic croutons, we're topping it all off with bites of crispy parmesan for even more exciting texture.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious 45g Of Protein

Nutrition

PER SERVING
Calories

950 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Skin-On Salmon Fillets
1 head Cauliflower
1 Romaine Lettuce Heart
4 oz Grape Tomatoes
1 Lemon
2 cloves Garlic
1 15.5-Oz Can Chickpeas
¼ cup Grated Parmesan Cheese
¼ cup Mayonnaise
1 Tbsp Dijon Mustard
1 Tbsp Capers
¼ tsp Crushed Red Pepper Flakes

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the dressing

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Drain and rinse the chickpeas; pat dry with paper towels. Thinly slice the lettuce. Halve the tomatoes. Roughly chop the capers. Quarter and deseed the lemon. Peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the mayonnaise, mustard, chopped capers, the juice of 2 lemon wedges, up to half the garlic paste, and a drizzle of olive oil; season with salt and pepper.

2 Roast the cauliflower & chickpeas

In a large bowl, combine the cauliflower florets, drained chickpeas, remaining garlic paste, 2 tablespoons of olive oil, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Toss to coat. Reserving the bowl, evenly divide between two sheet pans; arrange in an even layer. Roast 22 to 24 minutes, or until the cauliflower is browned and tender and the chickpeas are crispy (be careful, as the chickpeas may pop as they roast). Remove from the oven. Evenly top with the juice of the remaining lemon wedges; carefully toss to combine.

3 Make the crispy parmesan

Meanwhile, heat a medium pan (nonstick, if you have one) on medium-high until hot. Add the parmesan in an even layer. Cook, without stirring, 3 to 5 minutes, or until melted, lightly browned, and crispy at the edges. Transfer to a plate; let cool at least 1 minute, then break into bite-sized pieces.

4 Cook the fish

Wipe out the pan. Pat the fish dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Turn off the heat.

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

5 Make the salad & serve your dish

In the reserved bowl, combine the sliced lettuce, roasted cauliflower and chickpeas, halved tomatoes, and dressing. Toss to coat. Taste, then season with salt and pepper if desired. Serve the salad topped with the cooked fish. Garnish with the crispy parmesan. Enjoy!

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