Ingredients
-
1 medium head of cauliflowercut into small florets
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2 tbsp olive oil
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1 400g can of chickpeasrinsed and drained
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1/2 tsp ground cumin
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1/2 tsp garlic powder
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1/2 tsp smoked paprika
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1/4 tsp onion powder
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1 Pinch cayenne pepper
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salt and pepper
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SALAD INGREDIENTS
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4 large handfuls of rocket
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1 ripe avocadopeeled, pitted and thinly sliced
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1/2 small red onionthinly Sliced
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1/3 Cup toasted pine nuts
-
OPTIONAL
-
extra lemon slices/wedges for serving
Directions
A delightful, colourful salad with a variety of delicious flavours. This roasted cauliflower, chickpeas and rocket salad is vegan and a great recipe for all occasions.
Ingredients
| 1 medium head of cauliflower | |
| 2 tbsp olive oil | |
| 1 400g can of chickpeas | |
| 1/2 tsp ground cumin | |
| 1/2 tsp garlic powder | |
| 1/2 tsp smoked paprika | |
| 1/4 tsp onion powder | |
| 1 Pinch cayenne pepper | |
| salt and pepper | |
SALAD INGREDIENTS |
|
| 4 large handfuls of rocket | |
| 1 ripe avocado | |
| 1/2 small red onion | |
| 1/3 Cup toasted pine nuts | |
OPTIONAL |
|
| extra lemon slices/wedges for serving | |
Steps
|
1
|
Heat steam microwave oven to 200°C. Prepare the baking sheet with foil. |
|
2
|
Spread the cauliflower out on the baked sheet and drizzle with 1bsp of olive oil. Toss to combine until the cauliflower is evenly coated. |
|
3
|
Spread the cauliflower out evenly on the baking sheet, and set aside. |
|
4
|
In a separate small bowl, toss together the chickpeas, cumin, garlic powder, smoked paprika, onion powder, cayenne, and remaining 1 tbsp of oil until evenly combined. |
|
5
|
Sprinkle the chickpea mixture on top of the cauliflower, and given the pan a good shake so that everything forms one single layer. |
|
6
|
Season evenly with a few generous pinches of salt and pepper. |
|
7
|
Bake for 20-25mins in the middle shelf position on 200°C + STEAM 1. Transfer the pan to a cooling rack until ready to use. |
|
8
|
Combine the salad ingredients with the cauliflower and chickpea mixture. Serve with lemon hummus. |
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