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Curried Cauliflower Salad
SERVES: 6 • TOTAL TIME: 40 MINUTES
Ingredients:
1 cauliflower, chopped into small florets
400g can of chickpeas, drained
½ tsp turmeric
1 tsp smoked paprika
½ tsp ground ginger
½ tsp chilli powder
½ tsp table salt
Olive oil
150g baby spinach leaves
100g pine nuts
½ bunch mint leaves, chopped
½ bunch coriander leaves, chopped, plus extra for garnish
100g pomegranate arils
For the Dressing:
150g Greek yoghurt
3 tbsp mango chutney
1 lime
Pinch of salt
Directions:
Preheat oven to 180˚C.
Add cauliflower and chickpeas to a baking tray. Combine turmeric, paprika, ginger, chilli powder and salt in a small bowl. Pour spices over cauliflower and chickpeas and toss to coat. Drizzle generously with olive oil and toss again.
Cook for 15–20 minutes or until cauliflower is almost cooked. Add spinach leaves and pine nuts, and cook for a further 8 minutes.
Remove from the oven and set aside to cool.
Meanwhile make the dressing by adding yoghurt and chutney to a bowl with the zest and juice of the lime, and a pinch of salt. Mix well.
When the cauliflower has cooled, add mint, coriander, and pomegranate, and toss to combine.
Serve topped with dressing and garnished with extra coriander leaves.