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–+ servings

Crispy Cauliflower Salad

5 from 1 vote
Print Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4

Ingredients
  

Cauliflower, Chickpeas and Onions

  • 1 small Cauliflower
  • 1/2 Red Onion Sliced finely
  • 400 g Tin Chickpeas drained
  • 3 tbsp Olive Oil
  • Salt and Pepper to taste
  • 2 Cloves Garlic crushed
  • 2 tsp Smoked Paprika
  • 1/4 tsp Cayenne
  • Small bunch parsley

Dressing

  • 1 Clove Garlic crushed
  • 1/4 tsp Cayenne Pepper
  • 1 tbsp Mustard
  • 1 tbsp Honey
  • 3 tbsp Olive Oil
  • 3 tbsp Water
  • Juice and zest of one Lemon
  • Salt and Pepper to taste

Instructions
 

  • Preheat the oven to Gas Mark 6.
  • Chop the cauliflower into small fine florets and place them on a large oven tray. Add the onions and chickpeas to the same tray.
  • Drizzle with olive oil and season with salt and pepper. Add the garlic, smoked paprika and cayenne and toss the cauliflower, onions and chickpeas until coated evenly.
  • Roast in the preheated oven for 20 minutes, then stir, return them to the oven, and roast for an additional 10-15 minutes.
  • Roughly chop the parsley and set aside.
  • Combine the ingredients for the dressing in a small bowl and whisk to combine.
  • Assemble the salad by combining the cauliflower, chickpeas and onion in a bowl. Drizzle with dressing and top with parsley.
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