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Roasted Cauliflower, Chickpea and Rocket Salad

  • 45 mins
  • Easy
  • VegetarianGluten-freeVegan
  • Microwave

Ingredients

  • SALAD INGREDIENTS

  • OPTIONAL

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.

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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.

Enjoy

Roasted Cauliflower, Chickpea and Rocket Salad

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Ingredients

Adjust Servings:
1 medium head of cauliflower cut into small florets
2 tbsp olive oil
1 400g can of chickpeas rinsed and drained
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 peeled, pitted and thinly sliced
1/2 small red onion thinly Sliced
1/3 Cup toasted pine nuts
OPTIONAL
extra lemon slices/wedges for serving
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