Ingredients
For the roasted cauliflower and chickpeas
1 cauliflower
100g softened butter
2 tsps chilli flakes
1 tsp sumac
1 tsp ground allspice
2 tsp ground cumin
1 tsp ground coriander
200g cooked chickpeas
To complete the salad
2 tbsps. chopped parsley
2 tbsps. chopped coriander
1 tbsp. chopped mint
1 red onion, finely chopped
Salt and pepper
For the dressing
100g good quality feta cheese
100g Greek yoghurt
1 lemon, juice only
Cold water
Method
For the roasted cauliflower and chickpeas, trim the leaves from the cauliflower and cut into 4 pieces from the root, being careful not to cut right the way through. Pull the pieces apart. Place the cauliflower pieces on to a perforated steam tray and steam in a Miele Steam Oven at 100°C for 4 minutes. If you don’t have a steam oven, simmer in a pan with salted water for 4 minutes, refreshing them in cold water immediately after.
Meanwhile, preheat a Miele Oven on Fan plus 200°C. Combine the softened butter with the spices and mix well. Place the chickpeas on a Universal Baking Tray followed by the par-steamed cauliflower pieces. Rub the majority of the spiced butter on to the cauliflower and then dot the remaining butter over the chickpeas. Put the tray in the preheated oven and cook for 35 minutes until the cauliflower and the chickpeas are roasted and crispy.
For the dressing, whisk the feta cheese and Greek yoghurt together until smooth. Add the lemon juice and enough water to make a pourable dressing.
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