Roasted cauliflower salad
Our favourite super vegetable is again the winner in this salad. Roasted cauliflower, paired with nutty chickpeas, zingy red onion, capers and a creamy dressing makes for a delicious combination of flavours and texture.
Ingredients
1 medium cauliflower cut into bite sized florets
1 tsp smoked paprika
1 tsp turmeric
1/4 red onion finely sliced
1 can chickpeas, drained
Two large handfuls of fresh baby spinach
3 tsp capers
Salt and pepper to taste
Dressing ingredients
1/3 C olive oil
1/8 C cider vinegar
1 tbsp runny honey
1 tbsp whole grain mustard
1 garlic clove (crushed if using a jar)
The dressing is creamiest if blitz all together in a bullet but you can shake it like crazy in a jar instead.
Directions
Lightly coat the cauliflower in oil, spices, salt and pepper. Roast for 15-18mins at 180C.
Make the dressing and set aside.
Combine all salad ingredients in a bowl, add the cauliflower, warm or cold, it’s up to you. Add enough dressing to lightly coat everything, you will have left over dressing so stash it in the fridge for your salad tomorrow.
Yum! Sarah X