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Cumin roasted cauliflower, chickpea and mint tabouli


Cumin roasted cauliflower, chickpea and mint tabouli name

1.5kg cauliflower, trimmed and cut into florets
2 teaspoons cumin seeds
1 teaspoon sea salt flakes
1 teaspoon cracked black pepper
2 tablespoons extra virgin olive oil
400g can chickpeas (garbanzos), drained and rinsed
2 cups mint leaves, finely chopped, plus extra to serve
½ cup (80g) almonds, toasted, roughly chopped
½ cup (80g) dried sour cherries or dried cranberries
¼ cup roughly chopped chives

Lemon and mustard dressing
¼ cup (60ml) lemon juice
1 tablespoon dijon mustard
¼ cup (60ml) extra virgin olive oil
Salt and pepper to taste
Pinch of caster sugar
Preheat oven to 200°C (400°F). To make the dressing, place the lemon juice, mustard, oil, sugar and seasoning in a small bowl and stir to combine. Set aside. Place the cauliflower in a food processor, in batches, and pulse until it resembles rice. Transfer to a large bowl, add the cumin, salt, pepper and oil and mix to combine. Spread the cauliflower mixture on 2 lightly greased large oven trays lined with non-stick baking paper. Cook, stirring halfway, for 20–25 minutes or until golden. Set aside to cool slightly. Place the chickpeas, mint, almond, cranberries, cauliflower and half the dressing in a large bowl and toss to combine. Divide the salad between bowls, top with the chive and extra mint, and drizzle with the remaining dressing to serve. Serves 4

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