Roast Cauliflower with Chickpea Salad
Roasting the cauliflower adds a beautiful depth of flavour and provides a 'wow' factor.
- Yield: Serves 6
- Preparation Time: 15 minutes
- Cooking Time: 2 hours
- Original Recipe: taste.com
Ingredients
- 1.3kg whole cauliflower, leaves removed
- 80g butter, melted
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground paprika
- 1/4 tsp cayenne pepper
- 1/4 cup (35g) dried cranberries
- 2 tbs lemon juice
- 1/2 small red onion, finely chopped
- 1 bunch flat-leaf parsley, leaves coarsely chopped
- 400g can chickpeas, rinsed, drained
Directions
- Preheat oven to 200°C. Use a knife to trim the cauliflower stem. Place the cauliflower in a lightly greased baking dish. Add enough water to come 1.5cm up the side of the dish. Cover the dish tightly with foil. Bake for 1 hour or until the cauliflower is just tender.
- Remove foil. Combine butter, cumin, coriander, paprika and cayenne pepper in a small bowl. Brush butter mixture evenly over the cauliflower. Bake, uncovered, for 20 mins or until lightly browned. Set aside for 5 mins to rest.
- Meanwhile, combine the cranberries and lemon juice in a medium bowl. Set aside for 15 mins to soften. Stir in the onion, parsley and chickpeas.
- Spoon the chickpea mixture around the cauliflower, stirring to combine with the juices in the dish. Cut the cauliflower into wedges to serve.
