Roasted Cauliflower, Chickpea & Kale Salad

 

Roasted Cauliflower, Chickpea & Kale Salad with tahini dressing is a sustaining salad that can be served warm in winter or enjoyed during summer alike. Bursting with nutrients, fibre and protein and seasoned with a touch of spice, it can be eaten as a meal in itself or as an accompaniment. Definitely one of my favourite salads :)

Ingredients:
1 head of cauliflower, cut into smallish florets
1-2 tablespoons of avocado oil
pinch of Himalayan/sea salt
generous grind of black pepper
1 x 100grm tin of organic chickpeas, drained and rinsed
1/2 cup of roasted flaked almonds
1 bunch of kale, rinsed, stemmed and roughly chopped
1 cup of fresh flat leaf parsley, finely chopped

Spiced Chickpeas

• 1 tablespoon of extra virgin olive oil
• 1 teaspoon of paprika
• 1/2 teaspoon of cinnamon
• 1/2 teaspoon of cayenne pepper
• Heat olive oil in a frying pan and gently fry the spices on a low heat for 5 minutes, after which add the chickpeas and coat with mixture for a few minutes.

Tahini Dressing

2 tablespoons of unhulled tahini, preferably organic, or Almond Butter if you prefer
1/4 cup extra virgin olive oil
juice of half a lemon
2 teaspoons of ground cumin powder
Himalayan salt & pepper to taste

Method:
Preheat the oven to 180 deg C
Toss the cauliflower florets and chopped kale with the avocado oil and season with salt and pepper.
Place the cauliflower evenly on a baking tray and roast for 30-40 minutes until tender and caramelised.
On a separate tray place the kale and roast for 3-5 minutes.
Once cooked set aside to cool.
In a large bowl, combine the cooled cauliflower along with the spiced chickpeas, kale, coconut and almonds.
Whisk together the tahini, oil, cumin and lemon juice in a separate bowl, ensuring that the dressing is mixed thoroughly.
Drizzle the tahini dressing over the cauliflower salad and combine thoroughly to coat well.

 

Serve and enjoy!