Roast Cauliflower Salad with Zingy dressing
Safira
This Roast Cauliflower salad with zingy dressing is absolutely divine. The toasted roast cauliflower, potatoes, chickpeas and onion are spiced beautifully and the dressing is gorgeously zingy and amended from a Diana Henry recipe. Made with pistachios and lemon, it is divine and a dressing I want to pour onto everything.
Course Lunch/Dinner
Cuisine british, Californian, Indian
Servings 4 As a salad
Calories 329 kcal
Veg 1 Red Onion sliced 1 Potato chopped into 1/5 cm cubes 1/2 large Cauliflower cut into small florets 1 400g tin Chickpeas drained Marinade 3 tbsp Olive Oil 1 tsp Red Chilli Powder 1 tsp Smoked Paprika 1/2 tsp Cumin Powder 1 tsp Coriander Powder 4 cloves Garlic crushed 1/2 tsp Red Pepper Flakes 1/4 tsp Cinnamon Powder Salt and Pepper Dressing 3.5 tbsp Olive Oil 1 Lemon juice and zest 20 g Pistachios lightly toasted in dry pan 2 Green Chillies 2 tbsp Mint Leaves 2 tbsp Yoghurt Squeeze Honey Salt
Dressing Combine olive oil, lemon juice and zest, pistachios, green chillies, mint and yoghurt in a blender and blend till smooth. Stir in salt and honey.
Chickpeas - You can use Butterbeans or Cannelini Beans in place of the Chickpeas.
Lemons - You can use Preserved Lemon on the dressing and omit the lemon juice and zest.
To make Vegan - You can use a Vegan Yoghurt instead. You can replace the Honey with Agave Nectar or Maple Syrup.
Calories: 329 kcal Carbohydrates: 23 g Protein: 6 g Fat: 26 g Saturated Fat: 4 g Cholesterol: 1 mg Sodium: 125 mg Potassium: 716 mg Fiber: 7 g Sugar: 6 g Vitamin A: 447 IU Vitamin C: 78 mg Calcium: 85 mg Iron: 3 mg
Keyword Cauliflower Salad