Roasted Cauliflower and Chickpea Salad | Hearty Autumn Bowl
(0)
45 min
Quick
Kifli Kukták
Fenséges és laktató közel-keleti főételsaláta ropogósra sült fűszeres karfiollal és csicseriborsóval, selymes citromos-tahinis görög joghurtöntettel, friss zöldfűszerekkel és rubinvörös gránátalmamagokkal.
Ingredients
Preparation method
Preparation and roasting
Preheat the oven to 200 °C (180 °C fan) and line a large baking sheet with baking paper. Break the cauliflower into small florets, rinse the canned chickpeas, drain them thoroughly, and pat them completely dry with paper towels.
Place the cauliflower florets and chickpeas on the baking sheet. Drizzle with 30 ml of extra virgin olive oil (set aside the remaining 10 ml for serving), sprinkle with the ground cumin, a pinch of fine salt, and ground black pepper. Toss thoroughly so that the spiced oil coats everything evenly.
Roast in the preheated oven for about 25-30 minutes, tossing once halfway through, until the edges of the cauliflower are golden brown and lightly caramelized, and the chickpeas become crispy.
Chef's tip
Secret to a crispy texture: pat the chickpeas thoroughly dry with paper towels before roasting, which makes them much tastier and crispier in the oven.
The consistency of the tahini dressing is easy to adjust: if the tahini thickens when mixed with lemon juice, gradually add 1-2 tablespoons of cold water until you achieve a perfectly creamy dressing consistency.
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