Spice Roasted Cauliflower Salad with Crispy Chickpeas

APPLIANCES USED

Oven

Steamer

10 Minutes Preparation Time

45 Minutes Cooking Time

4 Serving Size

Spice Roasted Cauliflower Salad with Crispy Chickpeas

INGREDIENTS

1 head cauliflower 100 g softened butter 2 tsps chilli flakes 1 tsp sumac 1 tsp ground allspice 2 tsp ground cumin 1 tsp ground coriander 200 g cooked chickpeas 2 tbsps chopped parsley 2 tbsps chopped coriander 1 tbsp chopped mint 1 pc red onion, finely chopped To Taste salt and pepper

For the dressing

100 g good quality feta cheese 100 g greek yoghurt 1 pc lemon, juice only Cold water

PREPARATION

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 a perforated steam tray and steam in a Miele Steamer 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.
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 chickpea mixture equally between 4 plates and sit a piece of cauliflower on top of each. Finish by pouring over some of the dressing.

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