I think I am slightly addicted to cauliflower! This makes a fantastic side dish to a nice piece of grilled chicken or fish, but is also substantial enough to have as a light lunch or dinner. If you like coronation chicken, then you'll love this delicious salad; it has the same lovely curried flavour but is full of healthy ingredients and, I think, much tastier. This would make a great centrepiece to a barbecue spread and would keep any vegetarians VERY happy.
Serves 4 - 6 people as a side dish (2 or 3 people as a main)
Ingredients
1 cauliflower, stalk removed and cut into small florets
1 tablespoon coconut oil
1 1/2 teaspoons mild curry powder
1/2 teaspoon turmeric
1/2 teaspoon celery salt
1 can of chickpeas, drained
1 tablespoon of rapeseed oil (or any cooking oil)
1/2 teaspoon cayenne pepper
1/2 teaspoon mild curry powder
1/4 teaspoon garlic powder
1/4 teaspoon celery salt
50g raisins
1 carrot, peeled and grated
50g cooked couscous
50g cooked puy lentils
70g baby spinach, shredded
Large handful of fresh coriander, roughly chopped
Juice of 1 1/2 limes
2 tablespoons olive oil
1 tablespoon white wine vinegar
1/2 teaspoon garam masala
Seeds from 1/2 pomegranate
Directions
Heat the oven to 200 degrees C.
Place 1 tablespoon of coconut oil into a large baking tray and place into the oven for 2-3 minutes to allow the oil to melt.
Remove the tray from the oven and add the cauliflower, curry powder, turmeric and celery salt. Mix well to ensure the cauliflower is evenly coated with the oil and spices.
Place the chickpeas, rapeseed oil, cayenne, curry powder, garlic powder and celery salt in to a bowl. Mix well to combine and then decant onto a small baking tray.
Place both trays onto the oven for 20-25 minutes; the cauliflower and chickpeas should be golden and roasted.
When cooked, remove from the oven and set aside to cool slightly.
Meanwhile, place the carrot, raisins, couscous, lentils, baby spinach and fresh coriander onto a serving platter.
Make the dressing by mixing the lime juice, olive oil, white wine vinegar and garam masala in a jug.
Add the cauliflower and chickpeas to the platter and then pour the dressing over; mix well to combine.
Leave the salad to stand for 10 minutes, to allow the flavours to combine.
Finally, scatter over the ruby pomegranate seeds.
Delicious.