Roasted cauliflower is a total rebranding for an otherwise pretty uninspiring vegetable. Despite what Instagram is trying to tell me I remain unconvinced about cauliflowers’ ability to sub in as a pizza base or as rice, but roasted it becomes a thing of total delight. This salad makes for a delicious and filling workday lunch and will keep in the fridge for a couple of days.
Roasted cauliflower, Brussels sprouts, chickpea & parsley salad
For the dressing:
juice of a lemon
extra virgin olive oil 3 tablespoons
Dijon mustard 1 teaspoon
brown sugar 1/2 teaspoon
sea salt a pinch
freshly ground black pepper
Place all ingredients into a jar with lid and give it a good shake.
For the salad:
cauliflower 1 large
Brussels sprouts 500g
cooked chickpeas 2 cups
almonds 1/2 cup
currants 1/4 cup
flat leaf parsley a large bunch
Preheat oven to 200°C. Wash cauliflower and cut into florets about 5cm in size. Wash the Brussels sprouts, remove any discoloured outer leaves and cut in half. Place cauliflower and sprouts onto a large baking tray with sides, drizzle with oil, and season with salt and pepper.
Roast the veges for about 20 minutes, giving the contents of the tray a stir a couple of times to make sure everything browns evenly. Add the chickpeas and roast for a further 5 minutes. Remove from oven and leave to cool. Put almonds in a small ovenproof dish and toast in oven for about 5 minutes; keep an eye on them! Once the almonds are toasted, roughly chop them up.
Pick the parsley leaves from the thick woody stems (the softer stems at the ends are fine to eat). Place the leaves into a salad spinner and shake off the excess water.
Place roasted mixture, currants into a large bowl, add the parsley leaves and pour over the dressing. Ready for eating or cover and refrigerate until lunchtime.