Warm Spiced Cauliflower Salad

11:30 am on 13 June 2011

Serve this as a side dish, part of a tapas-style meal or on its own as a lunch dish.

(Serves 4)

Ingredients

  • 1 head cauliflower, chopped into florets
  • 1 x 400g can chickpeas, drained and rinsed
  • Spray oil
  • 1 teaspoon ground cumin
  • 4 cups silver beet leaves, stalks discarded
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons crumbled goats’ feta
  • salt & pepper to taste

Method

Preheat the oven to 200°C. Put the cauliflower and chickpeas on an oven tray, spray with oil and sprinkle with cumin, tossing to coat. Roast for 20-30 minutes, until cauliflower is browned and tender, with some crispy dark brown edges.

Blanch or microwave silver beet for 1-2 minutes, until tender.

Combine cauliflower, chickpeas, silver beet and olive oil in a large bowl. Mix well. Season with salt and pepper.

Transfer to a serving plate and sprinkle over goats’ cheese.

John Hawkesby’s wine recommendation

Pinot Gris
Michelle Richardson Central Otago 2010

Chardonnay
Jacob's Creek Reserve Adelaide Hills 2009

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