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Recipe Roast Cauliflower & Chickpea Salad

Not sure what to do with a hardy vegetable? Odds are, it will taste great roasted with a dash of salt and pepper. Let this roasted cauliflower show you the way...

You will need

Serves 4

  • 1 head cauliflower, chopped into small florets
  • 1 red onion, cut into 8 pieces
  • 60 ml (1/4 cup) olive oil
  • 400 g tin chickpeas, drained
  • 1 teaspoon smoked paprika
  • 1 e garlic, minced
  • 1 cup quinoa
  • 1 lemon rind, to garnish
  • Chilli slices or flakes, to garnish
  • Coriander, to garnish
  • Flat leaf parsley, to garnish

Dressing

  • 1/3 cup tahini
  • Juice of 1 lemon
  • 1-2 cloves garlic, minced
  • 1 teaspoon ground cumin

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Directions

20 mins to prep

40 mins to cook

  1. Step 1

    Preheat oven to 180°C and spray baking tray with olive oil.

  2. Step 2

    Place cauliflower and onion onto baking tray. Drizzle with 2 tablespoons olive oil, coating them as evenly as possible. Season with salt and pepper and place in oven for 30-35 minutes or until lightly browned.

  3. Step 3

    Pour quinoa into a medium-sized saucepan with 3 cups water. Place over a high heat and bring to a boil. Stirring occasionally, cook for 8-10 minutes or until quinoa is tender. Strain in a sieve and set aside.

  4. Step 4

    While your quinoa is cooking, place a medium frying pan over high heat and add remaining olive oil, chickpeas, paprika and minced garlic, mixing to season the chickpeas completely. Cook for 4-5 minutes or until sizzling and lightly browned. Set aside.

  5. Step 5

    For the dressing, whisk together tahini, 1/4 cup water, lemon juice, garlic and cumin in a small bowl. Season to taste and set aside.

  6. Step 6

    Remove cauliflower and onions from oven and arrange on a serving platter along with chickpeas and quinoa. Drizzle with tahini dressing and season with a little salt and pepper.

  7. Step 7

    Garnish with coriander, flat leaf parsley, chilli and lemon rind. Serve immediately.