Cosset's spiced cauliflower salad

Kellie Gray

Chickpeas

1 cup	Chickpeas, dried (Main)
1	Water, cold, for soaking chickpeas
½ tsp	Baking soda

Salad

½	Cauliflower, medium, cut in florets (Main)
1	Onion, cut in quarters
1 tsp	Curry powder
½ tsp	Cumin, powder
½ tsp	Ground turmeric, fresh or dried
1 pinch	Chilli flakes
1 pinch	Sea salt
1 dash	Olive oil
½	Lemons, freshly juiced

To serve

1 Tbsp	Olive oil, use a good quality olive oil
½ cup	Fresh parsley, chopped
½	Lemons, freshly juiced
1	Salad greens, to garnish

Directions

Chickpeas

1. Soak dried chickpeas in plenty of cold water and baking soda for four to six hours.
2. Once soaked, boil chickpeas in fresh water until tender.
3. Remove chickpeas from heat and add one teaspoon of salt to the pot. Let it rest for 10 minutes then drain.

Salad

1. Combine the cauliflower, onion, curry powder, cumin powder, turmeric, chilli flakes and sea salt in a roasting dish along with olive oil lemon juice.
2. Roast in a hot oven (200C) until golden (about 20 - 30 minutes).

To serve

1. Once cooled, mix together the roasted ingredients with the chickpeas.
2. Add parsley, olive oil and lemon juice.
3. Garnish with seasonal fresh herbs and/or salad greens.