ROASTED CAULIFLOWER AND CHICKPEA SALAD WITH THE AVOCADO DRESSING THAT GOES WITH EVERYTHING

I can’t stop making this salad at the moment. It ticks all the boxes, it’s hearty and satisfying but also tastes light and fresh which is quite a tricky feat to achieve. Also this dressing is a really good one to have in your repertoire - it’s seriously quick and easy to make and you can smother it on pretty much anything and it tastes delicious.

This makes a lovely packed lunch and is easy to double the recipe so you can have it for supper and then have enough to take to work the next day. 


ROASTED CAULIFLOWER AND CHICKPEA SALAD WITH AVOCADO DRESSING

INGREDIENTS

Serves 2 

400g cauliflower, chopped 

1 x drained can of chickpeas, 

good slug of olive oil - approx 30ml

Salt and pepper

1 tbsp turmeric

1 tbsp cumin

2 tsp paprika

Sea salt and pepper


4 radishes, sliced

Handful of rocket

6 mint leaves, sliced

sprinkle of Nigella seeds

1/2 avocado, sliced 

For the dressing:

1/2 avocado

juice of 1/2 lime

2tbsp olive oil

1tbsp Apple cider vinegar

1/3 cup mayonnaise 

1 clove garlic, crushed

1 tsp honey

salt and pepper 


Method

Preheat the oven to 220c

Chop the cauliflower into florets and place in a baking tray. Drain the chickpeas and place them in a separate tray. Divide the spices between the two trays. Sprinkle generously with salt and a good glut of olive oil goes in too.

These both go into the hot oven for 20-25 mins until lovely and golden. Give them a shake half way through. 

While they are cooking you can get on with the dressing. Place all the ingredients for the dressing into a blender and whizz until smooth. 

Once the cauliflower and chickpeas are cooked, you can assemble the salad. Drizzle over a little of the dressing - you don’t want to drown it. Sprinkle over the rocket, radishes and sliced avocado. Finish the Nigella seeds. 

Enjoy!


Roasted cauliflower and chickpea salad with avocado dressing