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Roasted Cauliflower and Fregola Salad with chickpeas and dates in a blue ceramic bowl.

Roasted Cauliflower and Fregola Salad

A vibrant, nutrient-dense Mediterranean grain bowl featuring caramelized cauliflower, crispy chickpeas, and chewy Sardinian fregola, finished with a bright red wine vinaigrette.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Course: Salad, Side Dish
Cuisine: Greek, Italian, Middle Eastern
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Fregola Sarda toasted
  • 1 medium head Cauliflower cut into small florets
  • 1 can 15 oz Chickpeas, drained and patted dry
  • 3 tbsp Extra Virgin Olive Oil
  • 1 tsp Smoked Paprika
  • 1/2 tsp Cumin
  • 1/2 cup Castelvetrano olives pitted and halved
  • 1/4 cup Medjool dates chopped
  • 1/4 cup Toasted sliced almonds
  • 1/2 cup Fresh parsley chopped
Dressing:
  • 3 tbsp EVOO
  • 1 clove minced garlic
  • salt/pepper to taste.

Equipment

  • 1 Large Rimmed Baking Sheet
  • 1 Medium Saucepan
  • 1 Fine-Mesh Strainer or Colander
  • 1 Large Mixing Bowl
  • 1 Small Mason Jar or Whisk
  • 1 Chef's Knife

Method
 

  1. Roast: Toss cauliflower and chickpeas with oil, paprika, and cumin. Roast at 425°F for 20–25 mins.
  2. Boil: Cook fregola in salted water for 10–12 mins until al dente. Drain.
  3. Whisk: Combine dressing ingredients in a small jar.
  4. Toss: Combine warm fregola, roasted veg, dates, and olives. Pour dressing over.
  5. Finish: Top with almonds and parsley. Serve warm or room temp.

Notes

  • Fregola Tip: If you can't find Sardinian fregola, pearl (Israeli) couscous is the best substitute, though it lacks the signature toasted flavor.
  • Prep Hack: Roast the cauliflower and chickpeas on the same pan to save time; just ensure they are spread out to maximize crispiness.
  • Storage: This salad keeps well for 3-4 days. Store the toasted almonds separately and add them just before serving to maintain their crunch.