Roasted cauliflower & chickpea salad

“This salad looks stunning on the table. I love the combination of flavours and textures – the crunch of the chickpeas works beautifully with the softly spiced cauliflower. It’s definitely one to try.” – Anna Cameron

Serves: 6+ | Prep time: 30 minutes | Cook time: 50 minutes

1 head cauliflower

420g can (1 ⅔ cups) chickpeas

1 tsp turmeric 

1 tsp ground coriander

½ tsp paprika

½ tsp onion powder

½ tsp garlic powder

½ tsp salt

¼ tsp pepper

¼ cup (60 ml) olive oil

Dressing

¼ cup (60 ml) olive oil

2 tbsp lemon juice

2 tbsp honey 

1 tbsp (7 g) finely grated lemon zest

½ tsp ground cumin 

Pinch salt and pepper

To serve

Handful of rocket, torn

1/3 cup (40g) dried cranberries

¼ cup (30g) slivered almonds

70g feta, crumbled

10–12 fresh mint or coriander

Preheat the oven to 200°C. Lightly spray a large roasting dish with oil.

Cut the cauliflower into small florets – you should have about 5 cups (600 g). Place in a large bowl. 

Rinse and drain the chickpeas, then pat them dry on a clean tea towel, then add them to the bowl.

Sprinkle in the turmeric, coriander, paprika, onion powder, garlic powder, salt and pepper and stir through. Drizzle with the oil and toss to coat evenly.

Spread out on the prepared tray and roast for 20 minutes. Stir, then continue roasting, gently stirring every 10 minutes, for a further 30 minutes, or until the chickpeas are crisp and the cauliflower is tender and golden but holding its shape. Set aside to cool slightly.

To make the dressing, whisk together all the ingredients in a small bowl. 

To serve, transfer the cooled cauliflower and chickpeas to a large bowl or serving platter. Add the rocket and dressing and toss gently. Fold in the cranberries, almonds, feta and torn mint or coriander leaves.

Enjoy warm or cold. Store covered in the fridge for up to 2 days.

Images and text from Just a Mum's Kitchen by Anna Cameron. 📷 Melanie Jenkins (Flash Studios), published by Allen & Unwin Aotearoa New Zealand, RRP: $45.00