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Roasted Cauliflower and Chickpea Salad

A flavourful way to enjoy this star veg!

A quick and easy seasonal salad, featuring star veg cauliflower.

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Serves: 
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. 
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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 
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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

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