Spice Roasted Cauliflower, Chickpea Salad
User Reviews
5
Spice Roasted Cauliflower, Chickpea Salad
Description
This salad begins by tossing cauliflower florets with ground cumin, sumac, smoked paprika, sesame seeds, salt, and olive oil before roasting until nicely browned with some char for depth of flavor. Roasting develops caramelized notes and softens the cauliflower while retaining some bite.
Separately, thinly sliced Spanish onion is sautéed with spices before adding chickpeas and cooking until fragrant. Lemon juice, dijon mustard, and finely chopped coriander stems are mixed into this spicy, tangy chickpea topping. This mixture is combined with the roasted cauliflower.
The salad finishes with fresh herbs—coriander leaves, mint, and spinach—for brightness and color. Roasted pumpkin seeds, smoked almonds, and optional dukkah add crunchy texture and nuttiness, making the salad complex in flavor and satisfying in bite. The dressing ingredients from the chickpea mixture provide a zesty coating rather than a heavy sauce.
This dish can be served as a hearty side or a main salad and works well at room temperature or slightly warm. It highlights Middle Eastern spice influences balanced with fresh greens and nuts.
Ingredients
Roast Cauli
- 900 gm cauliflower broken into florettes or 1 large head
- 2 tablespoons cumin ground
- 1 Tablespoon sumac
- 1 Tablespoon smoked paprika
- 2 tablespoons sesame seeds
- 1 teaspoon salt sea salt
- 125 ml olive oil
Flavour dressing
- 800 gm chickpeas drained- 2 cans
- 2 Tablespoons Dijon mustard wholegrain
- 1 teaspoon cumin ground
- 1 teaspoon smoked paprika
- 1 teaspoon sumac
- 150 gm spanish onion sliced thinly
- 60 ml lemon juice 3 Tablespoon
- 40 ml olive oil optional
- 1 cup spinach English, leaves
- 1 cup Coriander leaves picked & all the stalk and roots finely chopped
- 1 cup mint leaves
- 1/2 cup pumpkin seeds roasted green, pepita seeds
- 50 gm smoked almonds
- 2 Tablespoons dukkah optional
Instructions
- Take a large bowl and toss the cauliflower pieces with the cumin, salt, sumac, smoked paprika, sesame seeds and olive oil till well coated. Put this onto the prepared tray in batches and roast for approximately half and hour or till nicely browned and scorched. Pour into a bowl big enough to mix all the salad ingredients together, and set aside
- Meanwhile prepare the flavour boost.
- Put a non stick pan onto the stove and warm it. Add a little oil and the sliced onion. Toss for a minute till just starting to soften. Add the spices and heat through. Add the chickpeas and cook until fragrant.
- Turn off the heat and let cool a bit before adding the 3 tablespoons lemon juice, the dijon mustard and the very finely chopped coriander stems.
- pour all of this into the cauliflower and mix well. Add the coriander, mint and spinach.
- Sprinkle with the roasted seeds and Dukkah ( if using)
User Reviews
Overall Rating
5
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