Roasted Cauliflower, Chickpea and Spinach Salad

Name: Roasted Cauliflower, Chickpea and Spinach Salad
Total time: 45 min
Yield: 1 servings
Ingredients: 1 medium head of cauliflower; 2 tbsp olive oil; 1 can of chickpeas (400 g); 0.5 tsp ground cumin; 0.5 tsp garlic powder; 0.5 tsp smoked paprika; 0.25 tsp onion powder; 1 pinch cayenne pepper; salt and black pepper; 4 large handfuls arugula; 1 ripe avocado; 1 /2 small red onion; 0.3 cups toasted pine nuts; extra lemon slices/wedges for serving

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.

45 minutes

Difficulty: Easy

Ingredients

Servings: 1

Ingredients

1 medium head of cauliflower

2 tbsp olive oil

1 can of chickpeas (400 g)

0.5 tsp ground cumin

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.25 tsp onion powder

1 pinch cayenne pepper

salt and black pepper

Salad Ingredients

4 large handfuls arugula

1 ripe avocado

1/2 small red onion

0.3 cups toasted pine nuts

Optional

extra lemon slices/wedges for serving

Steps

STEP 1

Heat steam microwave oven to 200°C. Prepare the baking sheet with foil.

STEP 2

Spread the cauliflower out on the baked sheet and drizzle with 1bsp of olive oil. Toss to combine until the cauliflower is evenly coated.

STEP 3

Spread the cauliflower out evenly on the baking sheet, and set aside.

STEP 4

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.

STEP 5

Sprinkle the chickpea mixture on top of the cauliflower, and given the pan a good shake so that everything forms one single layer.

STEP 6

Season evenly with a few generous pinches of salt and pepper.

STEP 7

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.

STEP 8

Combine the salad ingredients with the cauliflower and chickpea mixture. Serve with lemon hummus.

Roasted Cauliflower, Chickpea and Spinach Salad