Spice Roasted Cauliflower with Creamy Honey Herb Salad
This hearty salad or side dish is brimming with exciting flavour and texture. Using charred cauliflower florets perfect for any veggie-lover!
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Whisk
- Skillet
- Spatula
- Serving platter
- Serving bowl
- Spoon
- Citrus press
- Microplane
Ingredients
- 1 large cauliflower (900g), trimmed and cut into florets
- 400g can chickpeas, rinsed, drained
- 2 tsp ground coriander
- 2 tsp ground cumin
- 2 tsp sweet paprika
- ¼ cup extra virgin olive oil
- 1 ½ tbsp Capilano Pure Honey
- 2 tbsp pine nuts
- 2 cups coriander leaves
- 1 cup mint
- 1 cup parsley
- 1 tbsp black sesame seeds, toasted
- Lime wedges, to serve
- 1/2 cup Greek yoghurt
- ¼ cup Capilano Pure Honey
- 2 tbsp seeded mustard
- 3 tbsp lemon juice
- 1 garlic clove, crushed
- Sea salt
- black pepper
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