Roast Cauliflower Salad with Zingy dressing
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.
Ingredients
Veg
- 1 Red Onion sliced
- 1 Potato chopped into ⅕ cm cubes
- ½ large Cauliflower cut into small florets
- 1 400g tin Chickpeas drained
Marinade
- 3 tablespoon Olive Oil
- 1 teaspoon Red Chilli Powder
- 1 teaspoon Smoked Paprika
- ½ teaspoon Cumin Powder
- 1 teaspoon Coriander Powder
- 4 cloves Garlic crushed
- ½ teaspoon Red Pepper Flakes
- ¼ teaspoon Cinnamon Powder
- Salt and Pepper
Dressing
- 3.5 tablespoon Olive Oil
- 1 Lemon juice and zest
- 20 g Pistachios lightly toasted in dry pan
- 2 Green Chillies
- 2 tablespoon Mint Leaves
- 2 tablespoon Yoghurt
- Squeeze Honey
- Salt
Instructions
Veg
- Preheat oven to Gas Mark 6/200°C.
- Add veg to tray.
Marinade
- Make the marinade in a small bowl and mix thoroughly. Pour over the veg. Place tray in oven and bake for 25 - 30 minutes.
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.
Assemble
- Add roast cauliflower to a bowl. I tend to add it on top of a pre brought salad.
- Drizzle over the marinade.
Notes
- 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.
Nutrition
Calories: 329kcalCarbohydrates: 23gProtein: 6gFat: 26gSaturated Fat: 4gCholesterol: 1mgSodium: 125mgPotassium: 716mgFiber: 7gSugar: 6gVitamin A: 447IUVitamin C: 78mgCalcium: 85mgIron: 3mg
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