If you've ever thought that salads aren't satisfying or that they should be solely reserved for summer, then you need to try this. In-season cauliflower is spice roasted with chickpeas to add a warming element that's wonderfully filling. The creamy dressing balances the mild spice flavour and slightly bitter rocket leaves, whilst the inclusion of vitamin C rich lemon juice aids in the absorption of iron from the rocket. As the name of this recipe suggests, I love serving this salad warm but it also tastes great cold if you prefer to make it in advance.
Three great health benefits: anti-inflammatory, helps support the body's detoxification process, good source of fibre
Serves 2
Ingredients:
1 cauliflower, outer leaves removed and chopped into florets (mine weighed 500g)
1 tbsp coconut oil, liquid
1 tbsp ground turmeric
1/4 tsp ground cumin
1/4 tsp cayenne pepper
Sea salt and black pepper
1 x 400g tin chickpeas, drained
3 handfuls rocket
For the dressing:
2 tbsp coconut yoghurt
2 tbsp water
1 tbsp tahini
Juice of 1/2 lemon
Sea salt and black pepper
Method:
1) Preheat oven to 200 degrees C.
2) Place the cauliflower in a roasting dish with the coconut oil and sprinkle with the spices, tossing to ensure that the florets are evenly covered. Roast in the oven for 20 minutes.
3) After 20 minutes, add the chickpeas, again tossing to ensure that they are also evenly covered in the spices. Return to the oven for 10 minutes.
4) Meanwhile, make the dressing by whisking together the coconut yoghurt, water, tahini, lemon juice and salt & pepper.
5) To serve, place the rocket in a serving dish and top with the roasted cauliflower and chickpeas. Drizzle with the creamy dressing to taste.
Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats
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