A quick and easy seasonal salad, featuring star veg cauliflower.
Serves: 6
Prep & Cook: 50 mins
Ingredients
- 1 medium cauliflower (1kg), trimmed
- 400g can chickpeas, drained, rinsed
- 1 tblsp Cajun seasoning
- 1 clove garlic, crushed
- ½ tsp sea salt flakes
- ¼ cup olive oil
- 60g baby spinach leaves
- 1/3 cup natural sliced almonds, toasted
DRESSING
- 200g tub Greek yoghurt
- 2 tblsps lemon juice
- ½ cup finely chopped fresh parsley
Method
1. Cut cauliflower into medium florets. Place in a large bowl. Add chickpeas, seasoning, garlic and salt. Drizzle with oil. Season with cracked pepper. Toss to coat.
2. Spread mixture over the base of a large roasting pan lined with baking paper.
3. Cook in a moderate oven (180C), turning halfway, for about 35 minutes, or until cauliflower is tender.
4. Meanwhile, make dressing. Whisk all ingredients in a jug until smooth.
5. To serve, combine warm cauliflower mixture in a serving bowl with spinach
and almonds. Toss to combine. Drizzle with dressing.
TIP: Delicious as a warm salad on its own, or serve as a side dish with grilled meats and curries. Cauliflower mixture can be prepared in roasting pan up to several hours ahead