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
- 150 gm Spanish onion sliced thinly
- 60 ml lemon Juice 3 Tablespoon
- 40 ml olive oil optional
- 1 cup English Spinach leaves
- 1 cup coriander leaves picked & all the stalk and roots finely chopped
- 1 cup mint leaves
- 1/2 cup pepita seeds roasted green
- 50 gm smoked almonds
- 2 Tablespoons dukkah optional
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