This spiced cauliflower and chickpea salad combined with the creamy coconut yoghurt dressing is a match made in heaven. It is equally delicious alone or as a side salad.
½ head of cauliflower
1 can of Chickpeas (drained)
1 tsp. ground paprika
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. ground turmeric
½ juice of a lemon
1 pinch of salt, pepper and chilli flakes
3-4 cups of rocket (or any greens of your choice)
2 x carrots (shaved or grated)
Large handful of fresh coriander
¼ cup toasted sunflower seeds
Macadamia Oil for roasting the cauliflower and chickpeas
1 Tbs. Natural Coconut Yoghurt
2 Tbs. Tahini
Juice of ½ Lemon
2 Tbs. Macadamia Oil
2 Tbs. Apple cider vinegar
1 tsp. Dijon mustard
1 tsp. Raw honey (optional)
Preheat the oven to 180°c fan bake.
Cut the cauliflower into small florets and place in a bowl with the chickpeas, Macadamia Oil, lemon juice and spices.
Combine until everything is covered in the spice mix.
Place onto a baking tray and roast for approximately 30 minutes or until the cauliflower is golden brown and beginning to crisp up.
Meanwhile combine the rocket and shaved carrots in a large serving bowl.
To make the dressing combine all ingredients in a jar and shake to combine.
Once the cauliflower and chickpeas are roasted add them to the salad mix. Drizzle over the dressing and garnish the salad with the sunflower seeds and fresh coriander.