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!

Prep Time5 mins

Cook Time30 mins

Total Time35 mins

Course: Dinner, Lunch, Main Course, Salad

Cuisine: Australian, Middle Eastern

Servings:

Calories: 431kcal

Ingredients

Roast Cauliflower Salad with Chickpeas

1 large cauliflower florets & green leaves
1 medium fennel quatered & sliced
2 tbsp extra virgin olive oil
1 tsp turmeric
1 tsp cinnamon
1/4 cup almond flakes
125 g organic baby spinach washed
3/4 cup dried chickpeas cooked (or 1 can equivalent)

Smoky Quinoa

2 tsp fresh grated ginger (or 1 tsp ground)
1 tsp smoked paprika
1/2 tsp ground cumin
1/2 tsp ground coriander
1 cup tri-coloured quinoa washed and rinsed
2 cups filtered water
5 dried apricots diced

Creamy Coconut, Lime & Cilantro Dressing

1/2 cup coriander stems & leaves (cilantro)
1 lime juice and zest
1/4 cup organic coconut oil melted
1/4 cup plant based milk*
1/2 tsp fine sea salt

Instructions

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.

Smokey Quinoa

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.

Combine Ingredients

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 :)

Notes

Note "plant-based milk" - I have previously used coconut or almond and both are delicious!

Nutrition