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Roasted Spiced Cauliflower & Chickpea Salad with Coriander, Garlic & Yoghurt <

Roasted Spiced Cauliflower & Chickpea Salad with Coriander, Garlic & Yoghurt

Submitted By:
GMonkcom


No. of Servings:
4
Preparation time:
25min(s)
Course:
Starter
Cooking time:
18min(s)
Cooking Instructions:
Pre-heat the oven to 180°C/ Gas mark 4.

Now bring a large saucepan of salted water to the boil, whisk in 1 tsp of ground turmeric, then cook the cauliflower florets for about 1-2 minutes but no longer. All you're doing at this stage is staining the cauliflower yellow from the turmeric but not cooking through.

Strain the cauliflower through a colander and set aside to cool slightly. Mix in a bowl the chickpeas, garlic, ginger, salt, pepper, vegetable oil, ground spices, and black onion seeds. Add the cauliflower & shallots and gently mix again ensuring that the cauliflower is well coated with the rest of the ingredients.

Get a shallow baking tray and a sheet of greaseproof paper, place the greaseproof paper on top of the tray, then spoon the cauliflower mix spreading out all over the paper, and now place in the oven for about 15-18 minutes or until the cauliflower starts to char and has a roasted appearance.

In the mean time, place all of the dressing ingredients into a blender and blitz for about 10-15 seconds or until all of the coriander is completely blitzed (if the dressing is slightly thick just add a little water).

To serve, remove the roasted cauliflower & chickpeas from the oven. If you can pick up the greaseproof paper and move it on to a serving dish without every thing falling off in the process (as it looks a lot more rustic served on the greaseproof paper and also it saves on washing up!).
Drizzle the dressing all over the top of the salad and serve immediately.
Ingredients:
Medium Cauliflower x 1 (cut into small florets)
Ground turmeric x 1 ½ tsp
Chickpeas x 1 tin (drained)
Ground cumin x 1 tsp
Ground coriander x 1tsp
Garlic cloves x 2 (crushed)
Root ginger x 1 small piece (grated)
Black onion seeds x 1 tsp
Shallots x 2 (finely sliced)
Vegetable oil x 3 tbsp
Salt & ground black pepper x a good pinch of both

For the dressing:
Thick natural yoghurt x 3 heaped tbsps
Fresh coriander x a good handful (chopped)
Garlic cloves x 2 crushed
Light tahini paste x 1 heaped tbsp
Salt x a good pinch
Lemon juice x 1
Vegetariantick