Golden Roasted Cauliflower Salad

Ingredients

Golden Roasted Cauliflower & Chickpea Salad

800 g cauliflower

400 g tinned chickpeas drained and rinsed

1 1/2 teaspoons turmeric ground

1 1/2 teaspoon garlic powder

1 teaspoon cumin seeds

Cracked black pepper to taste

½ teaspoon flaked sea salt

120 g Rocket leaves rinsed

120 g goats chevre

½ cup flaked almonds (I substituted for pine nuts in the video)

Lemon Dressing

Juice of 1 lemon 40mL

60 mL extra virgin olive oil

1 teaspoon raw honey

1 tablespoon Dijon mustard

Sea salt flakes & cracked black pepper to taste

Directions

Preheat the oven to 200 degrees celsius (180 fan forced).

Remove the leaves from the cauliflower and cut into small florets. Place florets into a large baking dish.

Add the rinsed chickpeas to the dish as well as the turmeric, garlic powder, cumin seeds, salt and pepper. Drizzle with extra virgin olive oil and toss to coat as evenly possible.

Place the tray into the oven and bake for 50 minutes - 1 hour, depending on the level of crispiness desired.

In the meantime, make the lemon dressing by adding the lemon juice, olive oil and honey to a small jar. Place lid onto jar and shake vigorously to combine.

Place flaked almonds onto a baking tray and into the oven for 7 minutes, keeping a close eye on them so that they do not burn. Once nicely toasted, remove from the oven.

Once the cauliflower is roasted remove from the oven and set aside. Place the rocket leaves into a large salad bowl, top with the chickpeas and cauliflower and then the goats chèvre and finally the toasted almonds. Drizzle with the lemon dressing and serve straight away.

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