Roasted Cauliflower Chickpea & Almond Salad | FOOD MATTERS®
Cauliflower is one of the hardest-working veggies around – it can be roasted, boiled, pureed, fried, seared, or eaten raw, plus it’s a great carrier of other flavors. This robust winter salad is...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodmatters.com.
Ingredients
- 1 small head of cauliflower, cut into florets
- 400g can chickpeas, drained and rinsed
- 2 tablespoons extra-virgin olive oil
- pinch of sea salt flakes and freshly ground black pepper
- handful of flat-leaf parsley leaves, chopped
- small handful of mint leaves, chopped
- 3 tablespoons slivered almonds, toasted
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 1 golden shallot, finely diced
- 1 teaspoon dijon mustard
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