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Roasted Cauliflower Salad

serves

4

people

Serves

prep-time

5

minutes

Preparation Time

recipe-type

30

minutes Oven

Cooking Time

Ingredients
  • 1 head cauliflower, cut into florets
  • 1 red onion, finely sliced
  • 1 can chickpeas, drained
  • 1 tbsp extra virgin olive oil
  • 1 tbsp McCormick Organic Ground Cumin
  • Sprinkle salt and pepper
  • ½ cup fresh mint leaves, roughly chopped
  • ½ cup fresh parsley, roughly chopped
  • ¼ cup slivered almonds
  • ¼ cup pomegranate seeds
  • Dressing:
  • Juice of 1 lemon
  • 2 tbsp extra virgin olive oil
  • 1 tbsp tahini
Directions
  1. Preheat your oven to 200 degrees fan forced.
  2. On a large baking tray, coat the cauliflower, red onion and chickpeas with olive oil, McCormick Organic Cumin, salt and pepper. Roast for 30 minutes, turning once. Set aside and let cool while you prepare the other salad ingredients and the dressing.
  3. In a large bowl, layer all of the salad ingredients together, top with crunchy chickpeas and a drizzle of dressing. Toss to combine and serve with an extra wedge of lemon.
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