Roasted Cauliflower, Chickpea & Kale Salad is a sustaining salad that can be served warm in winter or enjoyed during summer alike. Bursting with nutrients, fibre and protein and with a touch of spice, it can be eaten as a meal in itself or as an accompaniment. This is 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
1/4 cup of toasted coconut flakes
1 bunch of kale, rinsed, stemmed and roughly chopped
1 cup of fresh flat leaf parsley, finely chopped
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 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!