A flavour-packed roasted cauliflower salad that is a breeze to make. This salad travels well if you keep the dressing separate so it’s a great option if you’re asked to bring a salad to a gathering.
How long will it take?
What’s the serving size?
What do I need?
1 cauliflower, chopped into small florets
400 g can of chickpeas, drained
½ tsp turmeric
1 tsp smoked paprika
½ tsp ground ginger
½ tsp chilli powder
½ tsp table salt
150 g baby spinach leaves
100 g pine nuts
½ bunch mint leaves, chopped
½ bunch coriander leaves, chopped, plus extra for garnish
100 g pomegranate arils
For the Dressing
150 g Greek yoghurt
3 tbsp mango chutney
Pinch of salt
How do I make it?
Preheat oven to 180C.
Add cauliflower and chickpeas to a baking tray. Combine turmeric, paprika, ginger, chilli powder and salt in a small bowl. Pour spices over cauliflower and chickpeas and toss to coat. Drizzle generously with olive oil and toss again.
Cook for 15-20 minutes or until cauliflower is almost cooked. Add spinach leaves and pine nuts, and cook for a further 8 minutes.
Remove from the oven and set aside to cool.
Meanwhile make the dressing by adding yoghurt and chutney to a bowl with the zest and juice of the lime, and a pinch of salt. Mix well.
When the cauliflower has cooled, add mint, coriander, and pomegranate, and toss to combine.
Serve topped with dressing and garnished with extra coriander leaves.