CUMIN ROASTED CAULIFLOWER, CHICKPEA AND MINT TABOULI

Ingredients:
1.5kg cauliflower, trimmed and cut into florets
2 tsp cumin seeds
1 tsp sea salt flakes
1 tsp cracked black pepper
2 tbsp 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 tbsp 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.