Moroccan Roasted Cauliflower and Chickpea Salad
Author: Caroline Trickey from Healthy Home Cafe
Prep time:
Cook time:
Total time:
Serves: 6
- 1 whole cauliflower, cut into even-sized florets
- ½ teaspoon salt
- Freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1 x 400 gram tin chickpeas, drained and rinsed
- 1½-2 tablespoons Moroccan Spice Mix (ras-el-hanout)
- 1-2 tablespoons of verjuice (or use a mix of lemon juice and olive oil)
- a few handfuls of baby spinach leaves
- ½ cup roasted capsicum, diced
- ½ cup fresh coriander leaves, chopped
- ½ cup roasted hazelnuts
- Heat oven to 190c and line a large baking tray with greaseproof paper.
- Place the cauliflower in a large bowl.
- Add salt and pepper, drizzle with oil and toss to coat.
- Tip onto prepared oven tray and bake for 30 minutes, until softened and starting to brown.
- Remove cauliflower from oven and tip back into the large bowl.
- Add chickpeas and 1½ - 2 tablespoons of Moroccan Spice Mix. Toss gently to coat.
- Tip back onto oven tray and spread out evenly. Bake for 10 minutes.
- Arrange spinach leaves over the base of a serving dish.
- Top with warm cauliflower and chickpeas and drizzle with some verjuice.
- Arrange roasted capsicum and coriander over the top.
- Sprinkle with toasted hazelnuts just before serving
- Note - this salad can be served warm or cold.
Recipe by Healthy Home Cafe at https://healthyhomecafe.com/2016/11/29/moroccan-roasted-cauliflower-and-chickpea-salad/
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