Roasted Cauliflower Chickpea & Almond Salad

Helen Tzouganatos HELEN TZOUGANATOS

Dairy-free, gluten-free, vegan.

Cauliflower is one of the hardest-working veggies around – it can be roasted, boiled, pureed, fried, seared, or eaten raw, plus it’s a great carrier of other flavors. This robust winter salad is boosted with fiber and protein from nourishing chickpeas and crunchy almonds. The herbs add freshness and you get the perfect acidic punch from the red wine vinaigrette.

Ingredients:

  • 1 small head of cauliflower, cut into florets
  • 400g can chickpeas, drained and rinsed
  • 2 tablespoons extra-virgin olive oil
  • pinch of sea salt flakes and freshly ground black pepper
  • handful of flat-leaf parsley leaves, chopped
  • small handful of mint leaves, chopped
  • 3 tablespoons slivered almonds, toasted

For the Vinaigrette:

  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 golden shallot, finely diced
  • 1 teaspoon dijon mustard
  • pinch of sea salt flakes and freshly ground black pepper

Method:

  1. Preheat the oven to 200°C (fan-forced) and line a baking tray with baking paper.
  2. Place the cauliflower and chickpeas on the prepared tray, add the olive oil and salt and pepper, and toss to coat. Spread out in a single layer and roast for 30 minutes or until golden, tossing occasionally to ensure even browning. Remove and cool for a few minutes.
  3. Transfer the warm cauliflower and chickpeas to a serving bowl and add the fresh herbs and almonds.
  4. To make the dressing, whisk the ingredients in a small bowl.
  5. Drizzle the dressing over the salad and toss to combine. Serve.

Recipe from Easy Gluten-Free by Helen Tzouganatos, Published by Plum, RRP $39.99, Photography by Jeremy Simons.


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