Roast cauliflower and chickpea salad

By Hope Malau
25 November 2014

A hearty vegetarian salad with a hint of chilli.

Serves 4 Preparation: 15 min Cooking: 15 min

  • 1 cauliflower
  • 30 ml (2 T) olive oil
  • salt and freshly ground pepper
  • 5 ml (1 t) chilli flakes
  • 2 rounds feta cheese
  • 120 g lettuce leaves

CHICKPEAS

  • 15 ml (1 T) olive oil
  • 15 ml (1 T) butter
  • 2 garlic cloves, crushed
  • 1 can (410 g) chickpeas, drained
  • 2 ml (½ t) ground cumin
  • salt and freshly ground pepper

DRESSING

  • 2 garlic cloves, crushed
  • 45 ml (3 T) chopped fresh coriander
  • 60 ml (¼ c) olive oil
  • 30 ml (2 T) lemon juice
  • 5 ml (1 t) caster sugar

Preheat the oven to 200 °C.

1 Cut the cauliflower into slices or “steaks” and arrange on a baking sheet. Brush with the olive oil and season with salt, pepper and the chilli flakes.

2 Crumble half the feta cheese on top and bake for 10 minutes or until the cauliflower is slightly charred.

3 Chickpeas: Heat the oil and butter in a pan and fry the garlic until fragrant. Add the chickpeas and stir-fry for a few minutes. Season with the cumin, salt and pepper. Stir-fry until golden and set aside.

4 Lightly mix the lettuce leaves, remaining feta cheese, chickpeas and cauliflower.

5 Dressing: Whisk the ingredients together and pour over the salad. Serve immediately.

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