Roasted Cauliflower, Spicy Chickpeas & Avocado Salad with Honey Mustard Dressing

Name: Roasted Cauliflower, Spicy Chickpeas & Avocado Salad with Honey Mustard Dressing
Yield: 4
Ingredients: 1 tin chickpeas, drained; 3 tbsp sliced sundried tomatoes; ¼ tsp garam masala; ¼ cup toasted pumpkin seeds; ¼ tsp cumin; 2 tbsp cold-pressed extra-virgin olive oil; ¼ tsp ground turmeric; Juice ½ lemon; ¼ tsp garlic powder; 1 tbsp pure maple syrup or raw honey; ¼ tsp red chilli flakes; 2 tsp Dijon mustard; Pinch sea salt; 2 tbsp hulled tahini; ¼ cup cold-pressed olive oil; 1 tbsp apple-cider vinegar; 1 large cauliflower, cut into florets; Pinch sea salt; 3 handfuls of green leaves (baby spinach, rocket, kale); ½ cup fresh herbs (parsley, basil, coriander), roughly chopped; 1 large avocado, sliced

by Lisa Guy February 9, 2023

Roasted Cauliflower, Spicy Chickpeas & Avocado Salad with Honey Mustard Dressing

By: Lisa Guy

Including cruciferous vegetables like cauliflower in your daily diet can help reduce your risk of developing cancer. Cruciferous vegetables contain a compound called sulforaphane that has been found to boost the liver’s ability to detoxify carcinogenic and other toxic substances.

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Servings

Prep time

Cook time

Recipe

Ingredients

1 tin chickpeas, drained
3 tbsp sliced sundried tomatoes
¼ tsp garam masala
¼ cup toasted pumpkin seeds
¼ tsp cumin
2 tbsp cold-pressed extra-virgin olive oil
¼ tsp ground turmeric
Juice ½ lemon
¼ tsp garlic powder
1 tbsp pure maple syrup or raw honey
¼ tsp red chilli flakes
2 tsp Dijon mustard
Pinch sea salt
2 tbsp hulled tahini
¼ cup cold-pressed olive oil
1 tbsp apple-cider vinegar
1 large cauliflower, cut into florets
Pinch sea salt
3 handfuls of green leaves (baby spinach, rocket, kale)
½ cup fresh herbs (parsley, basil, coriander), roughly chopped
1 large avocado, sliced

Method

Preheat oven to 200°C and line 2 baking trays with baking paper.
Toss chickpeas in spices and drizzle in a little olive oil, then place on 1 of the trays.
Drizzle cauliflower pieces in olive oil and season with sea salt. Place on the other tray.
Put trays in the oven and bake for around 30 mins, or until cauliflower is cooked through and chickpeas are crispy. Toss chickpeas and cauliflower after 15 mins.
To make the dressing, whisk all ingredients in a small bowl until you have a smooth, creamy consistency. Add a little water until you have the desired consistency.
Place green leaves, herbs, cucumber and cauliflower on a serving dish and top with chickpeas, avocado slices, sundried tomatoes and pumpkin seeds.
Serve with honey mustard dressing.