Spice Roasted Cauliflower Salad

with Crispy Chickpea

Made using store cupboard ingredients, this roasted cauliflower with crispy chickpea salad is full of flavour, rich in fibre and protein, and contains energising Vitamin B-12 and Vitamin C. You can swap the chickpeas for any type of bean or dried pulse that you have in your cupboard at home, and the cauliflower can easily be substituted with broccoli.

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

  1. 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.

  2. 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.

  3. 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.

  4. To serve, lift off the cauliflower pieces and in a bowl, combine the roasted chickpeas, herbs and chopped red onion. Season to taste with salt and pepper. Divide the chick pea mixture equally between 4 plates and sit a piece of cauliflower on top of each. Finish by pouring over some of the dressing.

About the Author

Every member of the Miele Team is a passionate home economist and an expert in their field, striving to provide cooking inspiration and knowledgeable product advice.

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