Spice Roasted Cauliflower , Chickpea Salad with mint smoked almonds and pepitas
Have you got someone funny in your family? By funny I mean sometimes predictable, always quirky and that person that just makes you roll your eyes and chuckle because that’s what family do. My sister is creative and arty and is a great talker. Hell you can plonk her in a room with any person in the world and she could talk to them until they plain ran out of words.
Last month it was our brother in law’s birthday he loves music and doesn’t have an ipod, so she very thoughtfully bought him a CD. It was a little while before they crossed paths so when she had coffee with our other sister she passed the CD on to be given to the brother in law. The other sister took the CD home to him wrapped very nicely and he was excited to see it was a CD he was really looking forward to listening to. When he opened it to have a listen the box was empty. No one was surprised, no not one of us.
When we were having a laugh at her expense at lunch the other day, not only could she not find the CD still, she couldn’t even remember listening to it. Eye roll.
There were no eye rolls when we ate this Spice Roasted Cauliflower, Chickpea salad though. It’s the sort of salad that you can eat warm or anyway it comes but whatever temperature you eat it it will be on a big plate, a great salad for any time of the year.
It’s roasty and fresh and has lots of crunchy bits. It’s got one of my favourite ingredients oh no two chickpeas and cauliflower. It packs a surprising amount of flavour and will be the most popular dish on the table. I guarantee it.
- 900 gm cauliflower broken into florettes or 1 large head
- 2 tablespoons ground cumin
- 1 Tablespoon Sumac
- 1 Tablespoon Smoked paprika
- 2 tablespoons sesame seeds
- 1 teaspoon sea salt
- 125 ml olive oil
- 800 gm chickpeas (drained- 2 cans )
- 2 Tablespoons wholegrain dijon mustard
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon sumac
- 1 Spanish onion sliced thinly
- 60 ml lemon juice (3 Tablespoon)
- 40 ml olive Oil ( optional)
- 1 cup of English Spinach leaves
- 1 cup of picked coriander leaves (& all the stalk and roots finely chopped)
- 1 cup mint leaves
- ½ cup roasted pepita seeds ( green)
- ½ cup smoked almonds
- 2 Tablespoons Dukkah ( optional)
- Take a large bowl and toss the cauliflower pieces with the cumin, salt, sumac, smoked paprika, sesame seeds and olive oil till well coated. Put this onto the prepared tray in batches and roast for approximately half and hour or till nicely browned and scorched. Pour into a bowl big enough to mix all the salad ingredients together, and set aside
- Meanwhile prepare the flavour boost.
- Put a non stick pan onto the stove and warm it. Add a little oil and the sliced onion. Toss for a minute till just starting to soften. Add the spices and heat through. Add the chickpeas and cook until fragrant.
- Turn off the heat and let cool a bit before adding the 3 tablespoons lemon juice, the dijon mustard and the very finely chopped coriander stems.
- pour all of this into the cauliflower and mix well. Add the coriander, mint and spinach.
- Sprinkle with the roasted seeds and Dukkah ( if using)
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