#realrecipes
#realrecipes
Roast cauliflower salad
Transform the humble cauliflower by roasting it with fragrant spices
- For the salad:
- 1 medium cauliflower, broken into florets
- 1 x 400g can chickpeas, drained
- Spray oil
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- 200g baby spinach
- 100g pomegranate seeds
- Fresh parsley, roughly chopped
- For the dressing:
- 1 tablespoon lemon juice
- 1 tablespoon white wine vinegar
- 1 clove garlic, minced
- ½ teaspoon clear honey
- ¼–1 tablespoon Dijon mustard, to taste
- Freshly ground black pepper
Time- 45 minutes
-
SERVES: - 4
-
CALORIES: - 158
-
FAT: - 2.9g
-
SALT: - 0.5g
SUGAR:- 8g
5 A DAY:- 2.5
Nutrition information (per serving)
- Preheat the oven to 200°C/Fan 180°C.
- Place the cauliflower florets and chickpeas in a large roasting tray. Finely coat the cauliflower and chickpeas with spray oil, then sprinkle on the ground cinnamon, cumin and coriander. Toss to cover evenly.
- Place in the oven and roast for 25–35 minutes, mixing occasionally, until the cauliflower is tender and chickpeas are crisp and golden brown.
- While the cauliflower and chickpeas are roasting, prepare the dressing by adding all the dressing ingredients to a jam jar or tight-sealing container. Put the lid on and shake vigorously.
- Remove the cauliflower and chickpeas from the oven and allow to cool for 5 minutes. Divide the spinach leaves between 4 plates and top with cauliflower and chickpeas, then drizzle over the dressing and scatter with the pomegranate seeds and parsley.
