Servings
4
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.
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