cumin-roasted cauliflower, chickpea
and mint tabouli
- 1.5kg cauliflower, trimmed and cut into florets
- 2 teaspoons cumin seeds
- 1 teaspoon sea salt flakes
- 1 teaspoon cracked black pepper
- 2 tablespoons extra virgin olive oil
- 400g can chickpeas (garbanzos), drained and rinsed
- 2 cups mint leaves, finely chopped, plus extra to serve
- ½ cup (80g) almonds, toasted, roughly chopped
- ¼ cup (40g) currants
- ¼ cup roughly chopped chives
lemon and mustard dressing
- ¼ cup (60ml) lemon juice
- 1 tablespoon Dijon mustard
- ¼ cup (60ml) extra virgin olive oil
- Preheat oven to 200°C (400°F). To make the dressing, place the lemon juice, mustard and oil in a small bowl and stir to combine. Set aside.
- Place the cauliflower in a food processor, in batches, and pulse until it resembles rice. Transfer to a large bowl, add the cumin, salt, pepper and oil and mix to combine.
- Spread the cauliflower mixture on 2 lightly greased large oven trays lined with non-stick baking paper. Cook, stirring halfway, for 20–25 minutes or until golden. Set aside to cool slightly.
- Place the chickpeas, mint, almond, currants, cauliflower and half the dressing in a large bowl and toss to combine.
- Divide the salad between bowls, top with the chive and extra mint, and drizzle with the remaining dressing to serve. Serves 4.
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