Roasted Cauliflower and Chickpea Salad
This month’s recipe…
Recipes extracted from Just a Mum’s Kitchen by Anna Cameron, photography by Melanie Jenkins (Flash Studios), published by Allen & Unwin, RRP $45.00.
This salad looks stunning on the table. I love the combination of flavours and textures—the crunch of the chickpeas works beautifully with the softly spiced cauliflower. It’s definitely one to try. | Prep 30 mins, cook 50 mins | Serves 6+
Ingredients
- 1 head cauliflower
- 420 g can (1⅔ cups) chickpeas
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- ½ teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup (60 ml) olive oil
Dressing
- ¼ cup (60 ml) olive oil
- 2 tablespoons lemon juice
- 2 tablespoons honey
- 1 tablespoon (7 g) finely grated
- lemon zest
- ½ teaspoon ground cumin
- Pinch salt and pepper
To serve
- handful of rocket, torn
- ⅓ cup (40 g) dried cranberries
- ¼ cup (30 g) slivered almonds
- 70 g feta, crumbled
- 10–12 fresh mint or coriander
Method
Preheat the oven to 200°C. Lightly spray a large roasting dish with oil.
Cut the cauliflower into small florets—you should have about 5 cups (600 g).
Place in a large bowl.
Rinse and drain the chickpeas, then pat them dry on a clean tea towel, then add them to the bowl.
Sprinkle in the turmeric, coriander, paprika, onion powder, garlic powder, salt and pepper and stir through. Drizzle with the oil and toss to coat evenly.
Spread out on the prepared tray and roast for 20 minutes. Stir, then continue roasting, gently stirring every 10 minutes, for a further 30 minutes, or until the chickpeas are crisp and the cauliflower is tender and golden but holding its shape. Set aside to cool slightly.
To make the dressing, whisk together all the ingredients in a small bowl.
To serve, transfer the cooled cauliflower and chickpeas to a large bowl or serving platter. Add the rocket and dressing and toss gently. Fold in the cranberries, almonds, feta and torn mint or coriander leaves.
Enjoy warm or cold. Store covered in the fridge for up to 2 days.
