A delightful, colourful salad with a variety of delicious flavours. This roasted cauliflower, chickpeas and rocket salad is vegan and a great recipe for all occasions.
Heat steam microwave oven to 200°C. Prepare the baking sheet with foil.
Spread the cauliflower out on the baked sheet and drizzle with 1bsp of olive oil. Toss to combine until the cauliflower is evenly coated.
Spread the cauliflower out evenly on the baking sheet, and set aside.
In a separate small bowl, toss together the chickpeas, cumin, garlic powder, smoked paprika, onion powder, cayenne, and remaining 1 tbsp of oil until evenly combined.
Sprinkle the chickpea mixture on top of the cauliflower, and given the pan a good shake so that everything forms one single layer.
Season evenly with a few generous pinches of salt and pepper.
Bake for 20-25mins in the middle shelf position on 200°C + STEAM 1. Transfer the pan to a cooling rack until ready to use.
Combine the salad ingredients with the cauliflower and chickpea mixture. Serve with lemon hummus.