Roasted Cauliflower Salad with Chickpeas and Creamy Lime Cilantro Dressing
Roasted turmeric cauliflower, chickpeas, spinach, smoked quinoa and an easy creamy lime cilantro dressing, not only is this salad fuss-free, it's absolutely delicious making it perfect for mid-week meal prep!
Course: Dinner, Lunch, Main Course, Salad
Cuisine: Australian, Middle Eastern
Roast Cauliflower Salad with Chickpeas
1large cauliflowerflorets & green leaves
1medium fennel quatered & sliced
2tbspextra virgin olive oil
125gorganic baby spinachwashed
3/4cupdried chickpeas cooked (or 1 can equivalent)
2tspfresh grated ginger (or 1 tsp ground)
1 tspsmoked paprika
1cuptri-coloured quinoawashed and rinsed
Creamy Coconut, Lime & Cilantro Dressing
1/2cupcoriander stems & leaves (cilantro)
1limejuice and zest
1/4cuporganic coconut oilmelted
1/4cupplant based milk*
1/2tspfine sea salt
Roasted Cauliflower Salad
Pre-heat the oven to 200° celsius.
In a lined large baking tray, mix the caufliflower florets, fennel with the extra virgin olive oil and spices (turmeric and cinnamon) and season with salt and pepper.
Place the baking tray in the oven and roast the cauliflower, turning half-way, for approximately 20 minutes. Once the caufliflower is golden yellow with slightly charred edges, add the almond flakes for a further 5 minutes until fragrant and golden brown. Set aside to cool.
Meanwhile, in a medium saucepan over a meadium heat, toast the spices (smoked paprika, ground cumin and ground coriander)for approximately 1-minute until fragrant. Stir through the tri-coloured quinoa and add 2 cups of water. Bring to the boil then reduce for a gentle simmer for approaximately 15-20 minutes until the quinoa is el dente.
Set aside to cool and stir through the finely chopped dried apricots.
Creamy Coconut, Lime and Cilantro Dressing
In a blender or food prosessor, include the coriander stalks and cilantro leaves. Blitz until finely chopped. Include the lime juice, lime zest, coconut oil, plant-based milk and sea salt, and process until well-combined. Set aside.
Distribute the smokey quinoa, organic baby spinach, roasted cauliflower and canned chickpeas amongst 4 bowls. Drizzle with the Creamy Coconut, Lime and Cilantro dressing. Bon Appétit :)
Note "plant-based milk" - I have previously used coconut or almond and both are delicious!